Use the round cookie cutter to make the tortilla cutouts.

Brush the discs with olive oil and grill in your oven for 2-3 minutes. Keep an eye on them so they don’t burn.

Allow to cool.

Mix half the cream cheese with beetroot powder to make it pink.

Using a knife, scallop the plain and pink cream cheese interchangeably on the tortillas.

Slice a piece of smoked salmon into long strips and fold each strip into a small rose.

Place a piece of dill onto the tortillas with cream cheese, and then add the salmon rose, some lemon juice and a bit of pepper.

Keep in the fridge until it’s time to serve them.