Cold Smoked Trout, Egg and Rocket Wrap
Cold Smoked Trout, Egg and Rocket Wrap
- Preparation time 10 mins
- Serves 4 people
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Ingredients
- 4 eggs
- 180g cold smoked salmon fillet, skin removed and flaked
- ½ small red onion, finely sliced
- 1/3 cup low fat mayonnaise
- 1 tablespoon wholegrain mustard
- 1 tablespoon lemon juice
- Freshly ground black pepper
- ½ small red onion, finely sliced
- 4 wholemeal wraps, Lebanese bread or lavosh
- 60g rocket or watercress
Method
- Place eggs into a saucepan large enough to hold the eggs in a single layer. Cover with cold water and bring to the boil; cook 7 minutes for hard boiled eggs. Drain, refresh with cold water and peeled.
- Cut each egg into quarters and combine in a large bowl with flaked salmon and red onion.
- Mix mayonnaise, mustard and lemon juice together and season with freshly ground black pepper. Toss gently through salmon mixture to coat evenly.
- Lay out wraps and spoon mixture along the end of each wrap. Add rocket or watercress and roll up; serve immediately.
Notes
canned tuna or salmon can be used instead of smoked trout
Nutritional Information
- Serving size 238g
- Energy 1800kJ 430kcal
- Protein 23.5g
- Total fat 18.3g
- Saturated fat 3.7g
- Carbs (total) 40.6g
- Carbs (sugar) 9.1g
- Sodium 1320mg
- Fibre 3.7g
All nutrition values are per serve.