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Smoked Salmon Wraps
Monday, 27 July 2015

By: Heidi Reynolds



1 package (7 oz. / 200 g) smoked salmon, pre-sliced

1/3 cup cream cheese

2 Tsp minced fresh ginger

1 Tsp minced lemon zest

1 green onion, minced

1 garlic clove, minced

Dash hot pepper sauce

Salt and freshly ground pepper, to taste

4 8” (20 cm) flour tortillas

8 whole butter lettuce leaves, washed


3 Tbsp rice wine vinegar

3 Tbsp vegetable oil

2 Tsp honey

1 Tsp wasabi or mustard powder

Salt and freshly ground pepper, to taste

8 cups salad greens, washed and chilled


  1. In a small bowl, combine the cream cheese, ginger, lemon zest, green onion, garlic and hot pepper sauce. Add salt and pepper to taste.
  2. Spread each tortilla evenly with ¼ of the cream cheese mixture, cover each with 2 lettuce leaves then ¼ of the smoked salmon slices. Roll up tightly and place on a plate seam-side down. Cover and chill for 1 hour.
  3. Whisk together rice wine vinegar, vegetable oil, honey and wasabi. Add salt and pepper to taste. Just before serving, toss salad greens with dressing and divide among 4 plates.
  4. Trim ends of each wrap and slice diagonally into 8 pieces. Arrange wrap sections around outside edge of salads and serve.

Preparation time: 20 minutes (plus hour for chilling).

Serves 4.


About Heidi Reynolds

Heidi and her husband Adrian own and operate a smoke-house and retail store on Granville Island in Vancouver where tourists and locals flock to buy freshly smoked salmon. Having enjoyed salmon specialties for many years in Europe, Heidi and Adrian jumped at the chance to combine their entrepreneurial instincts with their passion for salmon and bought a smokehouse upon their arrival in Canada in 1966. Try Heidi’s recipe for smoked salmon with a modern twist!

About the BC Salmon Marketing Council 
 This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon.  The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations. - See more at: https://www.psf.ca/blog/yoo-sah-or-sockeye-mulligan-stew#sthash.0NDWfnAj...