Sophie's Smoked Salmon & Ricotta Wraps

Ingredients

inch rucola leaves, cleaned, about 50 to 60 gr total
inch fresh basil leaves, cleaned, 3 basil leaves per wrap, torn pieces / smoked salmon: about 150 to 200 gr for 4 wraps

Preparation

1
Take a plate & place 1 tortilla on it. Put water on all the tortilla. Dip the rest of the excess water off with kitchen paper.
2
Place in the microwave on the highest heat for 40 seconds.
3
Take it out of the microwave. The tortilla wil not be hot.
4
Spread the ricotta all over the tortilla. Spread it out on all the sides.
5
Now, place the smoked salmon on top of the ricotta.
6
Now, on a horizontal line, place the rucola leaves on top of the salmon. Not too much because rucola is nutty & too much is too much. You want a subtile taste! So, spread the rucola evenly.
7
Then, add the 3 pieces of torn basil leaves, just above & under the horizontal line of rucola leaves, evenly spread.
8
Now, instead of rolling it up, fold the left side a bit into the middle of the tortilla & then fold the right side a bit into the middle & then roll the filled tortilla carefully up.
9
Take your rolled up tortilla & turn it over. Cut diagonal in 2.
10
Take a serving plate & plate up! Put 1 half on the plate & place the other half on top!!
11
Yum yum!! Don't forget the wine!!

Tools

About

I made these lovely wraps yesterday! It feels like summer when you are eating them.
And I want spring & summer to be there!
I had some sheep ricotta in the fridge & thought that smoked salmon would go lovely with it!
Then I added rucola leaves & torn basil leaves. Every flavour combines beautifully.

It is lovely enjoyed with some good white wine like M√Ęcon Villages 2007, Blanc sec.

Yield:

1.0 wrap per person, in total for 4 persons

Added:

November 30, 2009

Creator:

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