Smoked Salmon Wrap Food

SMOKED SALMON WRAP

Steps:

• In a small bowl, mix cream cheese with chopped herbs and set aside. Slice cucumber very thinly lengthwise using a mandolin or very sharp knife. Spread 3/4 of a tortilla with a layer of the cream cheese mixture (this way the spread won't ooze out when you roll it). With the uncovered portion at the top, arrange a layer of cucumber slices vertically from the bottom edge of the tortilla and then a layer of salmon slices horizontally. Roll tightly. (Use a sushi mat if you own one.) Chill, seam side down, covered with a slightly damp paper towel and plastic wrap. When ready to serve, cut on the bias in 1 1/2-inch slices, discarding uneven ends, and arrange on a serving platter.

SMOKED SALMON AND AVOCADO WRAPS

Steps:

• Mix together the avocado, dill, mayonnaise, mustard and lemon juice until all combined.
• Lay down 1 piece of mountain bread and smear with the avocado mixture, then top with the smoked salmon and shredded carrot and top off with the lettuce and then roll up the mountain bread nice and tight, wrap firmly with cling wrap and place in the fridge (overnight is great), cut into slices and serve.

SMOKED SALMON AND AVOCADO WRAPS

Steps:

• Warm the tortillas in a dry frying pan until they puff up and brown slightly.
• Arrange slices of smoked salmon, avocado, lettuce and watercress on the breads.
• Grind black pepper over top, drizzle with lime juice and top with a spoonful of yogurt.
• Sprinkle dill over the ingredients.
• Roll up the tortillas tightly, cut in half and serve.

SMOKED SALMON ROTOLLOS

Steps:

• Mix the cream cheese with the lemon juice, chopped dill and plenty of black pepper. Spread over 4 large flour tortillas and cover with the smoked salmon. Roll up like a Swiss roll, trim off the ends and discard. Wrap tightly in cling film, twisting the ends firmly to enclose. Place in the fridge until you are ready to use. To serve, take a sharp knife and slice on the diagonal. Serve with extra dill and rocket leaves.

SMOKED SALMON & RICOTTA WRAPS

Steps:

• Take a plate & place 1 tortilla on it. Put water on all the tortilla. Dip the rest of the excess water off with kitchen paper.
• Place in the microwave on the highest heat for 40 seconds.
• Take it out of the microwave. The tortilla wil not be hot.
• Spread the ricotta all over the tortilla. Spread it out on all the sides.
• Now, place the smoked salmon on top of the ricotta.
• Now, on a horizontal line, place the rucola leaves on top of the salmon. Not too much because rucola is nutty & too much is too much. You want a subtile taste! So, spread the rucola evenly.
• Then, add the 3 pieces of torn basil leaves, just above & under the horizontal line of rucola leaves, evenly spread.
• Now, instead of rolling it up, fold the left side a bit into the middle of the tortilla & then fold the right side a bit into the middle & then roll the filled tortilla carefully up.
• Take your rolled up tortilla & turn it over. Cut diagonal in 2.
• 10. Take a serving plate & plate up! Put 1 half on the plate & place the other half on top!!

SALMON WRAPS

Steps:

• Mix cream cheese, dill, chives, and lemon juice together in a bowl.
• Spread cream cheese on 1/3 of each tortilla. Lay 2 salmon slices on top; roll tightly and seal edges with a dab of cream cheese. Cut each roll into 1-inch segments.