1. Take cream cheese out of the refrigerator a half hour ahead of time to soften.
2. Place individual sheets of tin foil larger than the tortillas on the counter.
3. Spread the cream cheese over the surface of the tortillas all the way to the edges and with an even thickness.
4. Layer smoked salmon in slightly overlapping slices over cream cheese to edges.
5. Peel the cucumber, leaving some skin intact (stripes along the length). Slice as thinly as you can. Layer these over the salmon not overlapping, but side by side.
6. Using the foil to help you roll the tortilla up, roll up the tortilla into a log shape, ensuring the roll is tight. You may need a dab of cream cheese to hold the edge of the tortilla in place, it should be firm and compact.
7. Refrigerate until just prior to serving.
8. For serving, remove the foil and using a serrated knife cut off both ends. Then cut the main section into 1/2″ wide pinwheels through the log. Place a toothpick through the sides so they hold together. Garnish these with lemon slices

TIP: Capers are a traditional accompaniment to Smoked Salmon. Adding a few of these on top of the cream cheese before you add the salmon adds a delicious vinegary-salty counterpoint to the salmon.

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