Grilled Smoked Salmon Wraps
Serves: 8
Ingredients
Recipe preparation
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8 soft flour tortillas
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225g thinly sliced smoked salmon
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8 fresh dill sprigs + garnish
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Vegetable oil, for brushing
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Lemon wedges
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For the filling:
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175g cream cheese
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1 small red onion
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1 tsp lemon juice
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1 tsp black pepper
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Barbecued tortillas with warm cream cheese and smoked salmon – perfect for a starter snack or main meal.
Serve with thick wedges of lemon and freshly ground black pepper.
Method:
- Prepare the filling: in a small bowl mix all the ingredients until evenly combined.
- To make the roll-ups lay each tortilla on a clean work surface. Spread a thin even layer of the filling over the top, and then place a piece of smoked salmon on top. Put a sprig of dill on the centre of the salmon. Roll up the tortilla.
- Working with two roll-ups at a time, pierce one pre-soaked skewer through one and then the other roll-up, 5cm from the ends. Repeat on the other side. Continue with the other three parts.
- Brush the roll-ups lightly with oil. Place each set of roll-ups on your barbecue over direct medium heat, for just long enough to warm and score the tortilla, approx. 4 minutes, turning once halfway through the cooking time.
- To serve, carefully remove the skewers. Slice into halves or thirds and arrange on a platter and garnish with dill and lemon wedges.