• 2 oz. mild goat cheese
• 1 Tbs. prepared horseradish, well-drained
• 1 Tbs. sour cream
• 4 tsp. fresh dill, chopped, or 1-1/2 tsp. dried
• 1/8 tsp. white pepper
• 2 Tbs. olive oil
• 2 Tbs. olive oil
• 6 smallflour tortilla
• 1/3 Lbs. smoked salmon, thinly sliced
• 1 Tbs. fresh lemon juice

Combine first 3 ingredients in a bowl. Add 1/3 of dill, white pepper and salt to taste. Beat with a wooden spoon until smooth and well blended. Set aside. Heat 1 tsp. oil in a heavy nonstick skillet over medium high heat. Cook a tortilla about a minute per side, until golden. Transfer to paper towels to drain. Repeat process with oil and tortillas until finished. Spread a heaping teaspoon of cheese mixture over each tortilla. Arrange smoked salmon over cheese. Sprinkle with remaining dill and drizzle with lemon juice. Serve immediately.