Hot Smoked Salmon Wraps
with avocado, corn salsa & red cabbage slaw
Hot smoked salmon is cured and then smoked at a higher temperature, giving it a flaky texture and savoury flavour. It comes ready to eat and is perfect for salads, pastas, or wraps!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
50 g
Shredded red cabbage
70 g
Corn
½ bunch
Scallions
1 piece
Roma tomato
¼ piece
Lemon
½ piece
Avocado
75 g
Hot smoked salmon flakes
(Contains: Vis)
3 piece
Wholewheat mini tortilla
(Contains: Tarwe May be present: Mosterd, Soja)
Not included in your delivery
½ teaspoon
Sugar
½ tablespoon
[Plant-based] mayonnaise
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C (see Tip).
- Juice the lemon into a salad bowl.
- To this, add the sugar, the mayonnaise and the red cabbage.
- Toss well to combine and then set aside, stirring occasionally.
Tip: you'll use the oven later to heat the tortillas, but you can also do this in a pan instead.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Wrap the tortillas in aluminium foil and heat in the oven for 3 - 4 minutes.
- Finely chop the scallions and separate the white part from the greens.
- Drain the corn and dice the tomatoes, then transfer both to a bowl.
- Add the white part of the scallion and the white wine vinegar, then mix well to combine.
- Season to taste with salt and pepper.
- Top the tortillas with the slaw, the corn salsa and the avocado.
- Finish with the salmon and garnish with the reserved scallion greens.
