Beat the cream cheese, lemon juice and dill together until smooth.

Spread an even layer of the cream cheese mixture over each tortilla, all the way to the edges.

Layer the smoked salmon slices over the cream cheese, followed by the capers and red onion.

Roll each tortilla up tightly from one side, pressing as you go to keep the roll snug.

Wrap each roll tightly in plastic wrap, twisting the ends, and refrigerate overnight, up to 24 hours, so the roll holds its shape.

Unwrap and trim the ragged ends, then slice each roll into 1-inch rounds with a sharp knife.

Arrange cut side up on a platter and keep chilled until serving.