Wrap rolls with salmon, peppers and arugula

Ingredients for 1 servings:

• 3 pointed peppers, red, or 2 normal red peppers
• 50 g arugula, about half a package
• 3 slices of smoked salmon
• 200 g sour cream
• 3 tsp horseradish (cream)
• 3 large wraps
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Total time approx. 55 minutes

Chop the bell peppers, salmon, and arugula as finely as possible, mix everything with the sour cream and creamed horseradish, and season with pepper and salt (be careful with the salt, as the salmon is already salty). Divide the mixture into thirds and spread each half onto one of the three wraps, then roll up from the filled side. Chill the rolls for about half an hour, then cut into finger-thick rolls. This makes about 30 rolls. If you prepare the rolls ahead of time and let them rest in the fridge for a few hours, they will taste even better and you’ll get even more praise. Tip: Since wraps are usually sold in packs of six, and the arugula is also packaged in double the amount, and the salmon is usually double the amount, it’s recommended to make double the recipe.