Peppery smoked salmon and avocado wraps:
Date Added: 25 Oct 2009
Listed in: Seafood Recipes
Ingredients
. 2 x 20cm at breads or our tortillas. 1 ripe avocado
. 50g smoked salmon
. Handful of rocket leaves
. Handful of salad cress, washed
. Juice of 1 lime
. 2 T natural yoghurt
. 2 large springs fresh dill, snipped
Cooking Instructions
1. Warm the at breads in a dry frying pan - they will pop and speckled brown patches will appear.2. Halve the avocado and remove the stone. Cut each half in half again (this makes peeling easier) then peel the avocado pieces and slice lengthways.
3. Arrange slices of smoked salmon, avocado, rocket and cress on the at breads. Grind over some black pepper, drizzle with lime juice and top with a small dollop of natural yogurt.
4. Sprinkle with dill. Roll up the at breads tightly, cut in half and eat straight away.
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