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Salad wrap with smoked salmon

updated

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Ingredients for 1 servings:

  • 100 g smoked salmon
  • 5 lettuce leaves (e.g. iceberg lettuce)
  • 125 g low-fat curd cheese
  • 1 tsp horseradish
  • possibly radishes or bell pepper(s)
  • 1 tsp mustard
  • Parsley
  • Salt and pepper, coarse
  • e.g. lemon juice

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

Low-carb

Lay out cling film on a board. Arrange the lettuce leaves in a square pattern, ensuring there are as few gaps as possible. Mix the quark with horseradish, mustard, and seasonings. Add a squeeze of lemon juice or chopped radishes or bell peppers, if desired. Spread the quark evenly over the lettuce and arrange the salmon on top. Using the film, it can now be easily rolled up. Place the finished wrap in the refrigerator for 30 minutes and then serve. You can eat an egg and snack on other vegetables with it. Ideal for a light snack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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