The Recipes

Smoked Salmon Wraps

This was an easy go-to lunch today.  Today is my LONG day of working at both my office job and at a bar, so it's nice to have my cooked meal be something I pack for lunch.  Plus, with how healthy this dish is, I won't feel guilty about eating a burger tonight.

Usually, I like to use smoked salmon in appetizer form-- I've stuffed crepe bundles with it, or made a mix and dolloped it on top of homemade crackers.  This is much more portable.

Smoked Salmon Wraps


- 4 oz. smoked salmon
- 2 T. dijon mustard
- 1 tsp. capers, drained and roughly chopped
- 1 T. fresh dill, chopped
- 1 T. of creme fraiche or Greek yogurt
- 1/2 lemon, juiced
- 1 small whole wheat tortilla
- 1 T. red wine vinegar
- olive oil
- salt
- pepper

In a bowl, whisk together 1 T. of the dijon and the vinegar.  Season with salt and pepper and gradually whisk in a few T. of olive oil.  You want this to be slightly thicker than a normal vinaigrette.

In another bowl, combine the other T. of dijon, capers, dill, yogurt, and lemon juice.  Season with salt and pepper and spread the mixture over the tortilla.  Flake the smoked salmon and spread it over the dijon mixture.  Roll the tortilla up, pulling the filling to the side that you are rolling from so that it doesn't end up pushed out the other side.  Slice the roll into four pieces.  Serve the dijon dippin sauce alongside.