|
|
|
 |
|
|
Salmon Wraps
Starter |
 |
|
Smoked salmon slices
Fresh lemons and limes
Spring greens
Fresh chives
Freshly crushed black pepper
Coarse salt
Olive oil
White wine vinegar
|
Separate the leaves on the spring greens and place in a simmering pan of slightly salt water. Allow the leaves to wilt a little, take out of the pan and immediately submerge in ice-cold water, which will stop them cooking any further.
When the leaves are cold, place them flat onto a cold table. Place the salmon on the leaf, but do NOT allow it to come over the edges of the leaf. Finely grate lemon and lime zest over the salmon and season lightly with coarse salt and crushed black pepper. In a little dish pour a cup of olive oil and put into it the roughly chopped flesh from the lemon and lime, add a dash of white wine vinegar and mix together to make a dressing. Spoon some of the dressing onto the salmon then fold the edges of the leaf in on 2 sides only. Then roll from one end to the other ensuring the folded edges do not open. When rolled lightly tie the roll on 2 ends with the chives.
Serve with a light salad and drizzle a little of your freshly made dressing over the whole ensemble.
|
 |
Preparation Time: 40 minutes |
Serves: 10 / 20 |
| Recipe Origin: United Kingdom |
|
Submitted by: |
|
Leo McDevitt-Sanford
United Kingdom |
|
|
|
|
| This recipe has been viewed 6008 times. |
|
|
|
