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Wrap lasagna with salmon

updated

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Ingredients for 4 servings:

  • 4 flour tortillas
  • 400 g crème fraîche
  • 375 g crème fraîche with herbs
  • 500 g salmon, frozen
  • 300 g cheese, grated, e.g. a cheddar-mozzarella mix
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simply

Thaw the salmon, or if it’s still frozen, fry it briefly, and season. In the meantime, combine both types of crème fraîche and season with salt and pepper if desired. Cut the salmon into small pieces and stir into the crème fraîche. Preheat the oven to 180°C fan/convection oven. Prepare a 26cm cake tin and place a wrap on the bottom of the tin. Spread the crème fraîche on top, sprinkle with some grated cheese, and place a wrap on top, etc. The final layer of cheese can be a little thicker. Bake in the preheated oven for about 25 minutes. Can also be eaten cold (e.g., for parties).

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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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