SALMON & EGG WRAPS WITH MUSTARD MAYO
These tasty wraps are a great way of feeding friends, just lay all the ingredients on a platter so everyone can assemble their own
Provided by Good Food team
Categories Lunch, Main course
Time 20m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the mayonnaise and mustard, divide into 2 small bowls, then stir the onion into one bowl.
- To assemble, spread a layer of the onion mayonnaise over each wrap and add 2 slices of smoked salmon, some sliced hard-boiled egg and a generous helping of spinach to each. Roll up tightly. The wraps can be made several hours ahead and kept covered in the fridge. To serve, cut each wrap on the diagonal into 2 pieces. Serve with the extra mustard mayo for drizzling.
Nutrition Facts : Calories 356 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 4.31 milligram of sodium
SALMON LETTUCE WRAPS WITH GRAINY MUSTARD MAYONNAISE DIP
If your meals for work are starting to feel bland, try a Canadian secret for zipping up sandwiches - mustard. Homemade meals come to life with just a dash of the condiment.
Provided by Mary Jenny
Categories Greens
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 7 ingredients in a bowl to make the salmon mixture.
- In a medium-sized, non-stick pan, heat canola oil and fry salmon mixture for 5 minutes over medium heat. Place salmon mixture in the lettuce leaves and wrap.
- In a small bowl, mix mayonnaise, lemon juice and grainy mustard. Season with salt and pepper. Use as a dipping sauce for the wraps.
- Serve wraps with dipping sauce.
Nutrition Facts : Calories 399.9, Fat 5.5, SaturatedFat 0.8, Cholesterol 21.2, Sodium 321.3, Carbohydrate 72.3, Fiber 27.7, Sugar 46.9, Protein 30.5
ROASTED SALMON WITH MUSTARD-HERB CRUST, ARUGULA MAYONNAISE, AND PUMPERNICKEL TOAST
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 12 cocktail servings
Number Of Ingredients 13
Steps:
- Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.
- Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
- When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.
- To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.
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- Mix the mayo & mustard. Divide mixture into 2 sml bowls & then stir the diced onion into 1 of the bowls so you can serve as a choice between the mixture with or without onion.
- TO ASSEMBLE: Invite your guests to build their own wrap by spreading a layer of their mayo choice over the tortilla & adding other ingredients as they desire. Roll the tortilla tightly & cut each wrap on the diagonal into 2 pieces. There will likely be extra mayo, so more may be used as desired.
- *NOTE RE VEGETARIAN OPTION: The recipe included a tip that a vegetarian-friendly option can also be created by adding strips of drained roasted red peppers from a jar so they can be subbed for the smoked salmon*
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