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Cold Smoked Trout, Egg and Rocket Wrap

Cold Smoked Trout, Egg and Rocket Wrap

EggSalmonWrap2 copy


  • 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


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.


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.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people