Award-Winning Oak Smoked Irish Organic Salmon
The five-minute office lunch. Horseradish gives it the kick that mayonnaise doesn’t. Watercress adds the bite. Salmon does the rest. Roll the wraps tight, let them sit in the fridge for ten minutes so they hold their shape, and slice on the diagonal. Looks better than it has any right to for the effort.
In a bowl, beat together the cream cheese, horseradish, mustard, lemon zest, and a heavy crack of black pepper.
Lay a tortilla flat on a board. Spread a quarter of the cream-cheese mix in a thin even layer right to the edges.
Lay roughly a quarter of the salmon over, in a single overlapping layer, leaving a 2cm strip clear at the top edge.
Run a line of watercress and cucumber down the middle of the wrap, roughly the bottom third.
Roll up tightly from the bottom edge, tucking as you go.
Wrap each finished roll in greaseproof paper, twisting the ends like a sweet wrapper. Chill for 10 minutes minimum.
Slice on the diagonal with a sharp knife. Discard the rolled-off ends or save them for the cook.
