Salmon & Lemon Mayo Wrap

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  • Gluten Free Recipe

Makes: 6
  • Delicious served with half a lime.

INGREDIENTS

  • 6 plain crepes (or gluten free crepes)
  • 6 salmon portions
  • 600g baby spinach, wilted
  • 60g Barker's NZ Squeezed Lemon Curd
  • 180g mayonnaise
  • 3 limes, cut in half

METHOD

  1. Warm crepes.
  2. Grill the salmon portions.
  3. Place wilted spinach on half of the crepe, top with salmon.
  4. Mix NZ Squeezed Lemon Curd and mayonnaise together and drizzle over salmon.
  5. Fold crepe over salmon.
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