Salmon Wraps

Name: Salmon Wraps
Total time: 25 min
Yield: 4
Ingredients: 250 g crème fraîche; 1 tsp horseradish (jarred); 1 tsp lemon juice; salt to taste; 250 g smoked salmon (sliced); 3 leaves of leafy salad (e.g., iceberg); 0.5 cucumber; 1 baby fennel; 4 radishes; 4 tortilla sheets; 2 tbsp freshly chopped herbs (dill and parsley)

Prep: —

| Servings: 4 | Cook: —

Spoonsparrow offers this fresh salmon wrap recipe featuring crisp greens and creamy dill sauce.

Ingredients

250 g crème fraîche
1 tsp horseradish (jarred)
1 tsp lemon juice
salt to taste
250 g smoked salmon (sliced)
3 leaves of leafy salad (e.g., iceberg)
0.5 cucumber
1 baby fennel
4 radishes
4 tortilla sheets
2 tbsp freshly chopped herbs (dill and parsley)

Instructions

1.
Whisk the crème fraîche with horseradish and lemon juice, season with salt. Slice the smoked salmon into strips. Wash, trim, dry, and tear the salad leaves into bite‑sized pieces. Rinse and halve the cucumber lengthwise, then slice thinly or shave. Clean the fennel, remove any tough core if desired, and shave thinly. Wash radishes and shave thinly as well.
2.
Warm the tortilla sheets briefly in a hot skillet (or microwave) and place on a plate. Dot the sauce onto one half of each tortilla, top with salmon strips and vegetables, sprinkle herbs, fold over, and serve. Offer remaining sauce in small bowls on the side.