Cut three equal-sized rectangles of 23 x 23 cm from the tortilla.
In a bowl mix cream cheese, sour cream, finely chopped dill, salt, lemon zest, and minced or finely chopped garlic.
Spread half of the cream cheese mixture on the first layer of tortilla, then spread half of the thinly sliced salmon fillet on it, spread half of the butter on the second layer of tortilla, thinly and put it on the previous layer from this side, then spread the remaining cream cheese mixture and top with salmon. Apply the second half of the butter to the third layer of the tortilla and place it on the previous two layers. Put some weight so that the layers are well-pressed.
Place in the fridge for 1 night, and the next day cut into desired sizes.Bon Appetit!
