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Wraps with salmon and lemon curd dip

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Ingredients for 4 servings:

  • 8 flour tortillas
  • 200 g mixed salad (young spinach, red chard, arugula)
  • 1 large tomato(s)
  • 1 cucumber(s)
  • 300 g smoked salmon, sliced
  • 1 m.-large shallot(s)
  • 4 tbsp curd
  • 4 tbsp natural yogurt
  • 3 tbsp olive oil
  • 1 bunch of dill
  • 2 sprigs lemon thyme
  • 2 sprigs of thyme
  • 2 sprigs rosemary
  • 2 tbsp lemon juice, freshly squeezed
  • ½ lemon(s), zest
  • some salt
  • some pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the tomato and cucumber. Wash the lettuce. Finely dice the shallot and finely chop the herbs. Grate the lemon zest and squeeze the lemon. Mix the quark, yogurt, oil, lemon zest, and juice. Then stir in the shallot and herbs. Season with salt, pepper, and lemon juice. Warm the wraps in a pan. Spread the lemon quark over the warm wraps. Place the salmon on the quark and cover with lettuce, cucumber, and tomato. Roll up the wraps and serve while still warm.

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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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