Best Smoked Salmon And Avocado Wraps Recipes

SMOKED SALMON AND AVOCADO WRAPS

Smoked Salmon and Avocado Wraps image

This recipe is from James Reeson of Alive and Cooking show Australia. I found it to be a delightful, light and delicious lunch, I only made a half recipe which calls for mountain bread which is a square flat bread which measures about 11" x 11". You can make this ahead as an appertizer serving in bite size pieces or take for a lunch whole, I have put the serving size as 1 as being in a wrap for one person.

Provided by ImPat

Categories Lunch/Snacks

Time 15m

Yield 1 roll, 1 serving(s)

Number Of Ingredients 9

Ingredients

1 piece flat bread (see intro mountain bread)
100 g smoked salmon
1 avocado
1 tablespoon mayonnaise
1 tablespoon dill (chopped)
1 tablespoon american mustard (I used Dijon mustard)
1 carrot (small shredded)
4 lettuce leaves (large)
lemon juice (just a squeeze)

Steps:

Mix together the avocado, dill, mayonnaise, mustard and lemon juice until all combined.
Lay down 1 piece of mountain bread and smear with the avocado mixture, then top with the smoked salmon and shredded carrot and top off with the lettuce and then roll up the mountain bread nice and tight, wrap firmly with cling wrap and place in the fridge (overnight is great), cut into slices and serve.

Nutrition Facts : Calories 545.8, Fat 39.6, SaturatedFat 6, Cholesterol 26.9, Sodium 1143.5, Carbohydrate 30.1, Fiber 16.9, Sugar 6, Protein 25

SMOKED SALMON AND AVOCADO WRAPS

Smoked Salmon and Avocado Wraps image

I saw a picture of this in a magazine and was hooked, before even trying the dish. The pink of the salmon and the green lettuce and avocado look so pretty together and the flavours are just right. This is perfect for your summer picnic and so quick to make.

Provided by Sackville

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 8-inch flour tortillas
1 ripe avocado, peeled,stoned and sliced
50 g smoked salmon
1/2 cup arugula or 1/2 cup your favourite lettuce
1/2 cup watercress
2 tablespoons plain yogurt
2 tablespoons chopped fresh dill
1 lime, juiced
fresh ground black pepper, to taste

Steps:

Warm the tortillas in a dry frying pan until they puff up and brown slightly.
Arrange slices of smoked salmon, avocado, lettuce and watercress on the breads.
Grind black pepper over top, drizzle with lime juice and top with a spoonful of yogurt.
Sprinkle dill over the ingredients.
Roll up the tortillas tightly, cut in half and serve.

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