Salmon and cream cheese wraps with salad 

Salmon and cream cheese wraps with salad
693 kcal


Preparation:30 min
Ready in:60 min
1 serving contains (Percentage of daily recommendation)
Calories693 kcal(35%)
Protein45 g(90%)
Fat43 g(54%)
Carbohydrates30 g(12%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER


For servings

For the pancakes
⅞ cupsmilk
⅔ cupsAll purpose flour
butter for frying
For the filling
⅜ cupscream
1 cupcream cheese
4 tablespoonsHorseradish
1 ⅔ cupsmarinated Salmon cut into thin strips
2 bunchesArugula
1 ⅓ cupscherry tomatoes halved


1 Beat together the milk and the eggs. Stir in the flour and season with salt. Leave to steep for 30 min.
2 Heat some butter in a pan and bake four pancakes from the batter.
3 Whip the cream and fold in the cream cheese and the horseradish. Season with salt and ground black pepper.
4 Spread the horseradish cream onto the pancakes and place the fish on top. Add 1/3 of the rocket and roll up.
5 Arrange the remaining rocket and the tomatoes on plates. Cut the pancake rolls in diagonal slices and arrange on top of the salad.


This recipe hasn't received any comments yet.

Leave a Comment