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1. Heat grill. Brush both sides of tortillas with olive oil. Grill 1 to 2 minutes per side, until grill marks appear. Transfer to cutting board. Divide and spread creme fraiche or sour cream on one side of tortillas. Using smoked salmon, arrange 1 or 2 slices on top of creme fraiche for each tortilla. Sprinkle each with chopped chives. Slice each into 8 wedges. Serve with lemon wedges, chopped onions, and ground pepper, if desired. Makes 32 wedges.