Salmon doner

Ingredients for 2 servings:

• 200 g salmon (stremellach)
• ½ flatbread(s)
• 1 avocado(s)
• 1 clove(s) garlic
• 1 tbsp lemon juice
• 1 tomato(s)
• 1 ball of mozzarella (buffalo mozzarella)
• ¼ cucumber(s)
• some lettuce
• e.g. chili powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious filled flatbread with smoked salmon

Halve the flatbread to make two quarters and cut horizontally, but not all the way through, to create a pocket. Briefly heat the flatbread in the oven at 150°C until slightly crispy. In the meantime, halve the avocado, remove the pit, and scoop out the flesh from the skin. Immediately drizzle with lemon juice to prevent the avocado from browning and mash with a fork. Season the avocado puree with salt, pepper, and the garlic clove. If you like it a little spicier, add a little chili powder. Pat the buffalo mozzarella dry and cut into thin slices, along with the tomato and cucumber. Roughly shred the salmon with a fork. Spread the avocado puree on the inside of the flatbread, add a few lettuce leaves, and fill the pockets with the remaining ingredients.