Wraps with warm smoked salmon
Wrap with cucumber, warm smoked salmon steaks, cream cheese and rucola salad.
Cucumber half in length and scrape out with teaspoon seeds.
Shred the cucumber halves with peeler or cheese slicer into ribbons, pat dry with kitchen paper.
Spread the tortilla on the work surface and cover it with cream cheese. Sprinkle with coarsely ground salt and pepper.
Place cucumber ribbons slightly under the middle. Remove the sheet of salmon steaks and divide fish into pieces. Distribute salmon and cress over tortillas.
Fold sides of tortilla over filling and roll tortillas firmly.
Wraps halved at an angle and each individually tightly packed in plastic foil. Wraps should be stored refrigerated until used.
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