Linda Valkovska
Dietitian
EN
LV
Recipe
Fish flatbreads with caper - dill sauce
- Time: 15 - 20 min
- Servings: 4 wraps
- Servings: 4 wraps
Ingredients
- 200 g pre-cooked salmon, shredded (works with smoked too)
- ½ long cucumber, sliced
- 1 avocado, sliced
- 4 small wheat wraps (works with gluten free wrap options too)
For dressing:
- 115 g Greek yogurt, regular fat
- 2 tsp capers, finely chopped
- 1 bunch of fresh dill, finely chopped
- 1 tsp Dijon mustard
- 1 tsp caper brine or to taste (optional, only if it is not too salty)
For serving:
- Fresh dill
- Lemon or lime wedges (optional)
- ½ long cucumber, sliced
- 1 avocado, sliced
- 4 small wheat wraps (works with gluten free wrap options too)
For dressing:
- 115 g Greek yogurt, regular fat
- 2 tsp capers, finely chopped
- 1 bunch of fresh dill, finely chopped
- 1 tsp Dijon mustard
- 1 tsp caper brine or to taste (optional, only if it is not too salty)
For serving:
- Fresh dill
- Lemon or lime wedges (optional)
Instructions
To prepare the dressing, mix all of the ingredients except for brine until well incorporated. Then add the brine to taste.
Heat up the wraps on a heated pan – this is an optional step, but I encourage you to try it if you want a warm version of it.
Then assemble the cucumber, avocado and shredded salmon on top of the wraps.
Top with the dressing.
Serve with fresh dill and lemon or lime.
Heat up the wraps on a heated pan – this is an optional step, but I encourage you to try it if you want a warm version of it.
Then assemble the cucumber, avocado and shredded salmon on top of the wraps.
Top with the dressing.
Serve with fresh dill and lemon or lime.
Linda Valkovska
Dietitian
EN
LV