Ingredients
24slices smoked salmon
6hard-boiled eggs, cooled, shelled and sliced
2x 100g bags baby spinach
12large wraps, we used multigrain
For the mustard mayo
200g light mayonnaise
6tbsp Dijon mustard
1small red onion, very finely slice
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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