Ingredients
2 Large Tortillas
1 150 gr pkg Smoked Salmon Pate
1 125 gr pkg Cold Smoked Salmon
Freshly Ground Black Pepper
Juice of 1/2 lemon
20 Green Peppercorns (optional)
4-5 leaves Lettuce, shredded

Directions
Bring St. Mary’s River Smokehouses Smoked Salmon Pate to room temperature.  In a large lightly oiled frying pan, lightly crisp the two tortillas.  Spread the pate evenly over the surface of the crisped tortillas.  

Place a single layer of St. Mary’s River Smokehouses Cold Smoked Salmon over the pate.  Grind black pepper evenly over salmon, to taste.  Squeeze juice of 1/2 lemon over surface and sprinkle with shredded lettuce.  Place second crisped tortilla over top to form a sandwich.  Cut into wedges and serve.  (May be served cold, but best served on a warm tortilla.)