Pacific Northwest Smoked Salmon Tacos

• 8 ounces cream cheese, softened
• 2 tablespoons chopped fresh dill
• 2 teaspoons lemon zest plus 1 Tbsp. fresh juice (about 1 lemon)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 16 (6-in.) flour tortillas, warmed
• 1 pound hot smoked salmon, flaked into bite-size pieces
• 8 ounces thinly sliced English cucumber (about 1 1/2 cups)
• 1/4 cup thinly sliced shallot (about 1 medium)
• 16 teaspoons salmon roe
• 2 tablespoons torn mint leaves

1. Stir together cream cheese, dill, lemon zest, lemon juice, salt, and pepper in a medium bowl.
2. Divide cream cheese mixture evenly among tortillas. Top tortillas evenly with smoked salmon, cucumber, shallot, and salmon roe. Sprinkle evenly with mint leaves.

cream cheese, dill, lemon zest, kosher salt, black pepper, flour tortillas, salmon, cucumber, shallot, salmon roe, mint

Taken from www.myrecipes.com/recipe/pacific-northwest-smoked-salmon-tacos (may not work)