Hot-smoked Salmon Wraps

Expensive, but bloody lovely

One of the occupational hazards of running this blog is that I feel compelled to cook meals at lunchtimes to include a variety of recipe ideas, when really all I want to eat is a bog-standard bloody sandwich. But perhaps I’ve been missing the point, both for me and for you.

Sticking to a healthy eating plan is hard. Recipes need to be imaginative enough to capture someone’s interest, delicious to eat, yet simple enough to ensure they remain on track. I think Hot-Smoked Salmon Wraps from the Hairy Dieters fulfils this brief, despite hot-smoked salmon being frightfully expensive.

But this is a fantastic treat, quick and easy to pull together and every mouthful of this wrap is to be enjoyed. For other similar ideas, I’d recommend smoked trout salad (you can use hot-smoked salmon). Or, to quote me, ‘if you just want a bloody sandwich’, check out this section of the blog for some simple ideas.

: Hot-smoked Salmon Wraps

Calories: 316 per wrap

Serves: 2

Book: Hairy Dieters – Eat for Life

Prep time: Approx 15 minutes

Cooking time: Approx n/a


  • 2 large flour tortillas or wraps (ideally white and wholemeal flour mixed)
  • 1 small romaine lettuce heart (trimmed and shredded)
  • 1 red pepper (deseeded and cut into thin sticks)
  • 160g cucumber (cut into thin sticks)
  • 1 medium carrot (peeled and coarsely shredded)
  • 100g hot-smoked salmon
  • 2 small pickled beetroots (drained and sliced)
  • 2 gherkins (drained and sliced)
  • 2 tbsp light-mayonnaise
  • 2 tbsp cold water
  • Ground black pepper 

Cost per portion: Approx £2.85


Flake the salmon and mix in with the sliced beetroots and gherkins.

Place the tortillas on a board and top them with half the shredded lettuce. Place the pepper and cucumber sticks down the middle of each tortilla, facing them in the same direction, and scatter the carrot over.

Add the salmon mixture. Stir in the mayonnaise and the cold water until smooth and drizzle it over the filling, then wrap and roll.


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