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GRILLED SMOKED SALMON WRAPS

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  • People

    Serves 8

  • Prep Time

    10 min.

  • Grilling Time

    4 min.

People
Serves 8
Prep Time
10 min.
Grilling Time
4 min.

the Ingredients

Grilled Smoked Salmon Wraps
  • 8 soft flour tortillas
  • 225 grams thinly sliced smoked salmon
  • 8 fresh dill sprigs + garnish
  • Vegetable oil, for brushing
  • Lemon wedges

For the filling:

  • 175 grams cream cheese
  • 1 small red onion
  • 1 teaspoon lemon juice
  • 1 teaspoon black pepper

Instructions

  • 01 Prepare the filling: in a small bowl mix all the ingredients until evenly combined.
  • 02 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 center of the salmon. Roll up the tortilla.
  • 03 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.
  • 04 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.
  • 05 To serve, carefully remove the skewers. Slice into halves or thirds and arrange on a platter and garnish with dill and lemon wedges.
Ingredients
Instructions

  • the Ingredients

    Grilled Smoked Salmon Wraps
    • 8 soft flour tortillas
    • 225 grams thinly sliced smoked salmon
    • 8 fresh dill sprigs + garnish
    • Vegetable oil, for brushing
    • Lemon wedges

    For the filling:

    • 175 grams cream cheese
    • 1 small red onion
    • 1 teaspoon lemon juice
    • 1 teaspoon black pepper

  • Instructions

    • 01 Prepare the filling: in a small bowl mix all the ingredients until evenly combined.
    • 02 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 center of the salmon. Roll up the tortilla.
    • 03 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.
    • 04 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.
    • 05 To serve, carefully remove the skewers. Slice into halves or thirds and arrange on a platter and garnish with dill and lemon wedges.

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