Salmon Wraps
A community recipe by reneeNot tested or verified by Nigella.com
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You need to lay a piece of clingwrap on the counter - roughly about 40 x 30 cm. Then cover this with thinly sliced smoked salmon (about 200 g) laid out flat so there are no holes. On top of the smoked salmon spread a thin layer of creme fraiche or mayonnaise. On top of this a single layer of flattened butter lettuce (remove the spines). Then lastly a thin layer of julienned cucumber. Starting at the long end, roll up into a roll, using the clingwrap as a guide (don't include it in the roll!). Leave the roll in the fridge for an hour and then cut into 1 cm slices with a sharp knife. Sprinkle the platter with a few drops of sesame oil and soy sauce.
You need to lay a piece of clingwrap on the counter - roughly about 40 x 30 cm. Then cover this with thinly sliced smoked salmon (about 200 g) laid out flat so there are no holes. On top of the smoked salmon spread a thin layer of creme fraiche or mayonnaise. On top of this a single layer of flattened butter lettuce (remove the spines). Then lastly a thin layer of julienned cucumber. Starting at the long end, roll up into a roll, using the clingwrap as a guide (don't include it in the roll!). Leave the roll in the fridge for an hour and then cut into 1 cm slices with a sharp knife. Sprinkle the platter with a few drops of asian sesame oil and soy sauce.
Introduction
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Ingredients
Serves: 2-4
Metric
Cups
- 200 grams smoked salmon
- 3 tablespoons creme fraiche
- 10 leaves lettuce (butter or Boston/bibb lettuce is best)
- 125 millilitres cucumber (julienned)
- sesame oil
- soy sauce
- 7 ounces smoked salmon
- 3 tablespoons creme fraiche
- 10 leaves lettuce (butter or Boston/bibb lettuce is best)
- 4 fluid ounces cucumber (julienned)
- asian sesame oil
- soy sauce
Method
Salmon Wraps is a community recipe submitted by renee and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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