Salmon Salad Wraps

This simple dish is a clean and cooling starter to precede something like a family meal this summer, or a smart dinner party aperitif. Easy to make up in advance, and a lighter change to the every day barbecues that these hot days might tempt us with.

The refreshing taste is a lovely alternative to a prawn (drowning-in-mayonaise) salad, which I know is often a go-to favourite UK summer holidayers everywhere.  A lovely accompaniment to a chilled glass of italian wine such as this.

Supermarkets are offering good quality smoked-salmon and great prices these days so there really is no need to worry about the cost. This could even be a great supplement to a Christmas or new year’s party smorgasbord platter.

Ingredients:

2 Avocados
250g smoked salmon slices
Vietnamese rice wrappers (avoid the ones made with tapioca)
Light dipping soy sauce
lemon juice
baby rocket leaves
A large bowl or roasting tray of cold water

Method:
Peel and slice the avocado into thin segments. Slice or tear the salmon into strips of similar length. Take one rice wrapper at a time and gently immerse in the tray of cold water. It does not take long for the wrapper to soften and become pliable. Lay on a clean tea-towel and place a segment of avocado, a couple of strips of salmon and a few rocket leaves in a horizontal line. Add a few drops of fresh lemon juice before folding over the bottom half of the wrapper, and then each side, and finally rolling the parcel up into a thick cylinder. Simply repeat until you have enough.

This is a great dish to prepare in advance. Simple refrigerate them until you are ready to serve them. Serve with a light dipping soy sauce – I love the salty taste against the slight oiliness of the avocado and salmon. But you could go all out and whip up a fantastic mayonaise, mary rose or gravadlax sauce.

Njuta! Enjoy!

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