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Salmon with Dill, Cucumber, and Tomato Wraps

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Rate this recipe 4.3/5 (32 Votes)

Ingredients

  • Makes 4 wraps:
  • 2 flour tortillas
  • 2 slices of smoked salmon
  • 1 sprig of chopped dill + a few sprigs
  • cream cheese
  • 2 tablespoons heavy cream
  • 1 teaspoon mustard
  • 1 tomato
  • 1/2 cucumber (approx. 15 cm)
  • 6 leaves of romaine lettuce without ribs.

Details

Servings 2
Level of difficulty Easy
Preparation time 15mins
Cost Average budget

Preparation

Step 1

Peel the cucumber and cut it in 4 (lengthwise). Not too large. Cut the tomato into 2 lengthwise then cut each half into 4 sticks.

Step 2

Mix cream with mustard and chopped dill.

Step 3

Spread cream cheese generously over the entire surface of tortilla.

Step 4

Presentation: Place 2 lettuce leave on tortillas. Then put the slice of smoked salmon on one half and sprinkle with a few sprigs of dill. Add 2 sticks of cucumber, and 4 sticks tomato on salmon. Top with dill cream and cover with the last lettuce leaf. Roll the tortilla, loosely, from the side trim. Seal the tortilla together with a little cheese. Cut the tortilla in half diagonally and you get 2 wraps.

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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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