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Smoked Salmon Wraps recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe came from Smokin Joe's which is a division of Pacific Smoked Salmon Ltd - www.mysmokedsalmon.com.

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

Ingredients

Wraps:
1 package (8oz. /227g) Smokin'Joe's Wild Smoked Salmon
1/3 cup cream cheese
2 tsp minced fresh ginger
1 tsp minced lemon zest
1 green onion, minced
6 8"(20cm) flour tortillas
8 whole butter lettuce leaves, washed

Salad:
3 Tbsp rice wine vinegar
3 Tbsp vegetable oil
2 tsp honey
1 tsp wasabi or mustard powder (salt and freshly ground pepper, to taste)
8 cups salad greens, washed and chilled

Method
  • In a small bowl, combine the cream cheese, ginger, lemon zest, and green onion. Add salt and pepper to taste.
  • Open your Smokin' Joe's Salmon, mix with the cream cheese mixture.
  • Spread each tortilla evenly with the Smokin' Joe's spread, cover each with 2 lettuce leaves. Roll up tightly and place on a plate seam-side down. Cover and chill for 1 hour.
  • Whisk together rice wine vinegar, vegetable oil, honey and wasabi. Add salt and pepper to taste. Just before serving, toss salad greens with dressing and divide among 4 plates.
  • Trim ends of each wrap and slice diagonally into 8 pieces. Arrange wrap sections around outside edge of salads and serve.

Serves 4 - 6

Email Hub-UK : info@hub-uk.com