Filling:

• 400 g Turkish yogurt
• zest of 1 lemon
• juice of ½ lemon
• 80 g cold-smoked salmon
• 2–3 tbsp finely chopped Tamsin dill
• pinch of salt

Preparation:

1. Measure the yogurt into a bowl.
2. Zest the lemon and squeeze the juice from half the lemon, and add both to the yogurt.
3. Finely chop the cold-smoked salmon and Tamsin dill, and add them to the yogurt.
4. Season with a pinch of salt and mix thoroughly.
5. Let the filling rest in the refrigerator for 15–30 minutes.

Assembly: Potato Flatbread Rolls

You will need:

• Potato flatbreads
• Hot-smoked salmon, flaked
• Tamsin crisp iceberg lettuce

Instructions:

1. Spread the smoked salmon filling on the potato flatbread.
2. Add flaked hot-smoked salmon on top.
3. Place a few leaves of Tamsin iceberg lettuce.
4. Roll tightly and serve immediately or store chilled.