first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
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.
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.
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.
recipe came from Smokin Joe's which is a division of
Pacific Smoked Salmon Ltd - www.mysmokedsalmon.com.
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
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
a small bowl, combine the cream cheese, ginger, lemon
zest, and green onion. Add salt and pepper to taste.
your Smokin' Joe's Salmon, mix with the cream cheese
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.
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.
ends of each wrap and slice diagonally into 8 pieces.
Arrange wrap sections around outside edge of salads
4 - 6
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