Community » Recipes » Healthy Eating » Salmon & egg wraps with mustard mayo
Salmon & egg wraps with mustard mayo
Ingredients:
- 1 tbsp hot horseradish sauce
- 1 tbsp half-fat crème fraîche
- 2 small flour tortillas
- 2 small handfuls baby spinach leaves
- 50g cooked beetroot , drained and cut into matchsticks
- 1 small carrot , peeled and cut into matchsticks
- 75g hot smoked salmon or trout, flaked
Method:
- Mix the horseradish sauce with the crème fraîche then spread over each tortilla. Divide the spinach, beetroot and carrot on top. Add the salmon. Fold up the bottom of one of the tortillas to cover roughly a quarter of the filling, then fold in the sides to make a wrap. Wrap in cling film or foil.
Preparation Time: 15 mins
Difficulty: Easy mins
Course: Cold starter
Occasion: Dinner party
Serves: 2
Diet: Low-fat
