Prepare the Filling: In a medium mixing bowl, combine the softened cream cheese, grated Gruyère, crème fraîche, chopped dill, chopped capers, finely diced red onion, lemon zest, black pepper, and a tiny pinch of salt. Mix with a spoon or spatula until everything is well incorporated and the mixture is smooth.

Fold in the Salmon: Gently fold the chopped smoked salmon into the cream cheese mixture. Be careful not to overmix, as we want to keep some of the texture of the salmon intact.

Assemble the Quesadillas: Lay out a mini tortilla on a clean work surface. Spread about 1.5 to 2 tablespoons of the salmon filling over one half of the tortilla, leaving a small border (about 1cm) around the edge.

Fold and Press: Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down to seal the edges and spread the filling evenly. Repeat this process with the remaining tortillas and filling.

Heat the Pan: Place a large, non-stick frying pan or skillet over a medium heat. What works best for me is getting the pan properly hot before adding the butter. This helps create a better crust.

Fry the Quesadillas: Melt about a teaspoon of butter in the hot pan. Once it's sizzling gently, place 2 or 3 quesadillas in the pan, ensuring you don't overcrowd it. Cook for 2-3 minutes per side.

Check for Colour: The quesadillas are ready to flip when the underside is a beautiful golden-brown and crisp. The cheese inside should be starting to melt. You can press down lightly with a spatula to encourage even cooking.

Continue in Batches: Once cooked, transfer the quesadillas to a cutting board. Add more butter to the pan as needed and continue cooking the remaining quesadillas in batches.

Serve Immediately: For the best texture, slice each mini quesadilla in half to create two triangles. Arrange them on a platter, garnish with a little extra fresh dill, and serve warm. For another fantastic savoury bite, you might want to try my Smashed Burgers Recipe.