Recipes

Salmon & Lemon Mayo Wrap

Makes 6

6 Van Dyck plain crepes
6 salmon portions
600g baby spinach, wilted
60g Barker’s Lemon Curd
180g mayonnaise
3 limes, cut in half

Warm the Van Dyck crepes.
Grill the salmon portions.
Place the wilted spinach on half of the crepe, top with the salmon.
Mix the Barker’s Lemon Curd and mayonnaise together and drizzle over the salmon.
Fold the crepe over the salmon.
Serve with half a lime.

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