Smoked Salmon Wrap
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Chef & Child Ingredient of the Month, April 2015
1 cup Wisconsin whole milk ricotta cheese
¼ cup Wisconsin cream cheese, at room temperature
Zest of 1 lemon
2 tablespoons capers, chopped
1-2 teaspoons olive oil
Kosher salt and black pepper, freshly ground
2 tablespoons fresh chopped chives
2 tablespoons fresh chopped dill
1 tablespoon fresh chopped parsley
2 multi-grain flatbread wraps or 10-inch wheat tortillas
2-4 leaves red leaf lettuce
4-6 ounces smoked salmon
4 thin slices tomato
2 thin slices red onion
½ cucumber, sliced
Prepare whipped ricotta. In bowl of small food processor, combine ricotta cheese, cream cheese, lemon zest, capers and 1 teaspoon olive oil; and process until smooth, about 1 minute. Season with kosher salt and pepper and pulse to mix. Thin mixture with additional olive oil if desired. Remove bowl and stir in chives, dill and parsley; set aside.
If using tortillas, microwave for 10 seconds to soften.
Lay each flatbread or tortilla on piece of parchment paper. Spread with whipped ricotta and place 1 to 2 lettuce leaves about 1 inch above bottom edge of flatbread or tortilla. Layer over each 2 to 3 ounces smoked salmon in a row and top with 2 slices of tomato, 1 red onion slice and cucumber slices.
Fold bottom of flatbread up and over salmon and fillings. Wrap parchment paper up and over flatbread and gently squeeze so fillings are tight. Continue rolling wrap with parchment paper on outside. Cut wrap in half, remove parchment paper and serve.
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