Place the cream cheese, sour cream, lemon juice, and dried dill into a medium mixing bowl. Season generously with salt and black paper and mix to combine.

Using a mandoline or a vegetable peeler, slice the cucumber into thin strips lengthwise.

Place one tortilla on a clean work surface and spread with a thick layer of the cream cheese mixture. Layer the smoked salmon pieces over the cream cheese in a square shape.

Spread a very thin layer of cream cheese on a second tortilla and place it cream cheese side down over the salmon. This will ensure the salmon sticks to the tortilla.

Spread another thick layer on top of the second tortilla, leaving just a couple teaspoons for the top tortilla layer. Again, place the cucumber slices on top of the cream cheese, forming a square shape.

Spread the remaining cream cheese mixture on the third tortilla and place the cream cheese side down on the cucumber.

Wrap the tortilla stack in a piece of parchment paper and place it in the refrigerator to set for 2-3 hours.

Once set, remove the tortilla stack from the fridge and cut off the edges to form a square shape. Cut the square into strips and then each strip into small, bite-sized squares. Arrange on a serving platter and enjoy!