This recipe is easy to make and is good as an appetizer for your next party or an easy weekend lunch. These salmon wraps can be made ahead and preserve quite well without getting soggy. I normally use homemade lefse for this recipe, but tortillas make a good substitute if fresh lefse is not available in your area.
Most of the smoked salmon sold in the U.S. comes from Alaska, but some Norwegian varieties are available via online retailers such as Amazon.
If you don’t like smoked salmon, you can substitute smoked trout – another Norwegian specialty – or use fenalår (dry-cured leg of lamb).
Smoked salmon wraps with dill cream cheese, lettuce and red onion
Author: Whitney Love
- 3 lefse or tortillas
- Cream cheese, dill or herb flavored (mayonnaise is a good alternative)
- Smoked salmon, sliced
- Red onion, chopped
- Lay the lefse or tortilla flat and spread with a good layer of cream cheese or mayonnaise.
- On top of the cream cheese, layer the smoked salmon, lettuce and red onion, but reserve a bit of space at the end of the lefse or tortilla. This will be used to secure the roll.
- Roll the lefse onto itself to form a log. Be sure to press the reserved end into a roll in order to secure the log.
- Using a sharp knife, cut into rounds and serve.
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