2005-10-11

1/2 cup cream cheese, softened
2 tbsp. Capers, drained and slightly chopped
1 tbsp. Prepared horseradish
Pepper
Two 10 or 11 inch tortillas
1 cup (6 oz) gravlax or smoked salmon, cut into thin strips
2/3 cup peeled and chopped cucumber
1/2 cup chopped fresh fennel
1/4 cup chopped fresh dill
2 tbsp. Chopped red onion
2 tsp. Extra virgin olive oil

Combine the cream cheese, capers, horseradish, and 1/8 tsp. Pepper in a small bowl. Divide among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge.

Mix together the remaining ingredients in a medium bowl. Divide the salmon mixture among the tortillas and wrap. Serves 2