For a picnic in the sun or an appetizer, make dill-cured smoked salmon wraps with cucumber and cream cheese. We suggest slicing them into bite-sized pieces for a pretty presentation, but you can also enjoy them as-is for a quick lunch on the go.
Preparation: 30 minutes • Rest: 1 hour
Ingredients for 10 bites
- 2 special wrap breads
- 1 dill-cured smoked salmon
- 1 Noa cucumber
- 100 g cream cheese
- 6 sprigs fresh dill
- Salt, pepper
- Some tagetes petals
Method
- Finely chop the fresh dill (reserve a few sprigs for serving) and mix it into the cream cheese. Lightly salt and pepper.
- Wash the cucumber and slice it very thinly using a mandoline.
- Cut the salmon into slices about 2mm thick.
- Spread a thin layer of cream cheese on each wrap.
- Top with cucumber, then smoked salmon, and roll the wraps. Wrap them tightly in cling film and refrigerate for 1 hour.
- Just before serving, cut the wraps into 2–3 cm sections, remove the film, place them carefully on a plate, and garnish with a few sprigs of dill and a tagetes petal.
Photography: Aimery Chemin • Food styling: Coralie Ferreira
