Spread 1 tablespoon of cream cheese all over each tortilla. Place the smoked salmon in a single layer on the tortilla and sprinkle with dill and black pepper. Leave one edge with only cream cheese to act as "glue" when rolled.

Tightly roll up the tortilla and trim off the ends.

If making in advance, wrap each one in plastic wrap and store in the fridge.

Just before serving, slice each rolled tortillas into eight slices with a sharp knife, and place on a serving platter.