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Salmon Wraps

A community recipe by renee

Not tested or verified by Nigella.com

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Introduction

starter

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 2-4

Metric U.S.

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.

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.

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.