Hot smoked salmon wrap

A great idea for a posh brunch.

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Hot smoked salmon wrap

  • 15 minutes
  • Serves 2
  • EASY
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PER SERVING 233 kcals, protein 14.5g, carbs 33.2g, fat 4.6g, sat fat 1.5g, fibre 2.8g, salt 2.5g

Ingredients

Method

  • hot horseradish sauce 1 tbsp
  • half-fat creme fraiche 1 tbsp
  • flour tortillas 2
  • small baby spinach leaves 2 small handfuls
  • cooked beetroot 50g, drained and cut into matchsticks
  • carrot 1 small, peeled and cut into matchsticks
  • hot smoked salmon or trout 75g, flaked
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  • 1.Mix the horseradish sauce with the creme fraiche then spread over each tortilla. Divide the spinach, beetroot and carrot on top. Add the salmon.
  • 2.Fold up the bottom of one of the tortillas to cover roughly a quarter of the filling, then fold in the sides to make a wrap. Wrap in clingfilm or foil.