Tortillas mit Räucherlachs und Gurken (tortillas with smoked salmon and cucumber)
Units
Temperature
Servings
Ingredients
Wraps
- 4 flour tortillas rounded
- 200 g cream cheese rounded
- 200 g smoked salmon rounded
- 150 g cucumber, thinly sliced rounded
- 5 g fine salt, for salting the cucumber rounded
- 40 g fresh dill rounded
- 30 g mixed salad leaves rounded
Method
Method
- Salt the sliced cucumber and let sit in a sieve for 10 minutes, then pat dry with paper towel.
- Spread the cream cheese evenly over each tortilla, all the way to the edges.
- Layer the smoked salmon, drained cucumber, dill and salad leaves over the bottom half of each tortilla.
- Roll up tightly from the filled edge. Slice each roll in half on a diagonal to serve.
Notes
- Salt and drain the cucumber before rolling. Watery cucumber seeps into the tortilla as it sits, making it soggy and prone to splitting within the hour; salting and draining first prevents that.
- Spread the cream cheese all the way to the edges, not just the centre. This seals the roll along its length, holding the filling in place; a bare border lets the layers slide apart when sliced.
- Roll tightly, without overstuffing. A tightly rolled wrap holds together cleanly when sliced; an overfilled one splits open.
- Best eaten fresh, within a couple of hours of rolling, since the tortilla softens over time even with the cucumber properly drained.
Ingredient substitutions
- Smoked salmon can be swapped for smoked trout for a milder flavour.
- Fresh dill can be chives or a mix of fresh herbs.
- A squeeze of lemon juice over the salmon before rolling brightens the flavour.