Salmon & egg wraps with mustard mayo
These tasty wraps are a great way of feeding friends, just lay all the ingredients on a platter so everyone can assemble their own
Ingredients
- 24 slices smoked salmon
- 6 hard-boiled eggs, cooled, shelled and sliced
- 2 x 100g bags baby spinach
- 12 large wraps, we used multigrain
- 200g light mayonnaise
- 6 tbsp Dijon mustard
- 1 small red onion, very finely sliced
Making it veggie
Swap the smoked salmon for strips of
drained, roasted red peppers from a jar.
Make it easier
To make the wraps easier to roll up, give
them a short blast in the microwave on
a Medium setting.
Method
-
Mix the mayonnaise and mustard,
divide into 2 small bowls, then stir the
onion into one bowl.
-
To assemble, spread a layer of the
onion mayonnaise over each wrap and
add 2 slices of smoked salmon, some
sliced hard-boiled egg and a generous
helping of spinach to each. Roll up tightly.
The wraps can be made several hours
ahead and kept covered in the fridge.
To serve, cut each wrap on the diagonal
into 2 pieces. Serve with the extra
mustard mayo for drizzling.
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