Salar Flaky Smoked Salmon Wraps
Recipe by Mrs Anna Guest, Cannock
Ingredients:
454g (1 lb) Salar Flaky Smoked Salmon
454g (1 lb) soft cream cheese
1 tablespoon fresh lemon juice
1 tablespoon lemon rind, grated
3 spring onions, minced, including the green
3 tablespoons fresh dill, minced
2 teaspoons Hungarian sweet paprika
8 X 25cm (10-inch) flour tortillas
2 tablespoons small capers, drained
Directions:
Beat together the cream cheese, lemon juice and rind, spring onions, dill and paprika.
When these ingredients are well mixed, stir in the capers.
Spread each tortilla with one-eighth of the cream-cheese mixture, leaving a 5mm (1/4-inch) margin.
Cover the cream cheese with Salar Flaked Smoked Salmon.
Roll up the tortillas tightly, pressing down hard as you roll.
Wrap each rolled tortilla in plastic wrap.
Chill at least 3 hours, not longer than 12.
To serve, arrange the wraps on a serving dish and garnish each with a tiny dill sprig, or use as an alternative for sandwiches in a lunchbox.
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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