Salmon wrap

Salmon wrap


Refined pleasure for fish-lovers’ palates


1 package Wraps
150 g smoked salmon
½ bunch chives
75 g sour cream
75 g crème fraîche
75 g cream cheese
½ tbsp horse-radish conserve
a little bit of lemon juice
1 pinch/es of salt
1 pinch/es of pepper


  • Dip 6 chive stems very briefly in boiling water and immediately rinse in cold water. Leave to drain.
  • Slice the rest of the chives in rolls.
  • Stir together with crème fraîche and horseradish until smooth.
  • Add lemon juice, some salt and pepper to taste (take care because smoked salmon is already salty).
  • Spread half of the cream onto the wraps. Place salmon on top and spread the rest of the cream on the salmon.
  • Roll up, cut into halves and wind a piece of chive around each half and tie up. Serve 3 half-wraps per portion.
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