Why not try this for New Year’s Eve?

Christmas is over and 2016 is coming closer and closer. It’s insane how fast years fly by, how good times and not so good times take turns. This year has been full of exciting moments for me, such as enjoying paradise on Koh Kood in Thailand and moving to Denmark. I feel quite ready for another year with my loved ones (and good food, duh!) close to me. 

Having eaten lots of meat for the past few days, something quite unusual in my family, we were all craving something lighter, more healthy. That’s why we decided to make wraps with avocado and smoked salmon. Simply delicious!

These little beauties are also a perfect dish to make for New Year’s Eve or to bring to the next potluck. You can easily prepare them in the afternoon, cover it with tinfoil and store in the fridge until it’s time to eat. I made some spinach and rocked salad as a side just because we felt we needed some more greens after the past days but the wraps are delicious on their own too.

Ingredients (yields 4 small wraps)

2 ripe avocados
1 small onion
2–3 tbsp cream cheese with horse radish
1 tbsp fresh horse radish
chili flakes
lemon juice

4 slices organic smoked salmon (or smoked tofu)
4 tortillas (20cm diameter)

  1. Finely chop the onion and cut open the avocados.
  2. Throw avocados, onion, cream cheese, horse radish and the spices together in a bowl. If you can’t find cream cheese with horse radish, just use regular cream cheese and add as much fresh horse radish as you like. Mix well with a fork until a smooth consistency forms. Drizzle with some lemon juice.
  3. Spread avocado-mix on the tortillas, then add rocket and one slice of salmon. Having heard horrifying stories about fish farms full of antibiotics, I decided quite some time ago only to buy organic smoked salmon. It does cost a fortune, though, but then again, I’m eating it only a few times a year and I believe it’s the only responsible thing to do when eating fish. If you are a vegetarian you can also substitute the salmon with some smoked tofu. I would, however fry thin slices of tofu in a pan with some good quality rapeseed oil before adding it to the tortillas. This gives it a better texture and a little crunch. If using bigger tortillas, you might consider adding a bit more salmon.
  4. Fold tortillas, cut them diagonally in half and put on a plate.
  5. If you are making the salad, wash some fresh rocket and spinach. Mix balsamic vinegar, olive oil, salt and pepper. Pour over the salad.
  6. Enjoy!




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