100 g smoked salmon
6 tsp CHAMPAGNE MUSTARD
6 hard-boiled eggs
100 g baby spinach or arugula
200 g mayonnaise
Boil the eggs for about 10 minutes, then cut each into 4 pieces.
Stir Champagne Mustard and mayonnaise.
Spread the sauce on each flatbread and leave for 2 minutes.
Once some of it has been absorbed, arrange the salmon, eggs and add spinach or arugula on top.
Roll each wrap in a tight roll and cut into one-inch bites. You may wish to sprinkle the wraps with a few drops of lemon juice.
“I am very much into South American cuisine which gave the world wraps, burritos, fajitas or just flatbreads with whatnot. I love them all because they are so easy to make. 😉 This recipe has only 5 ingredients but the blend of Natural Technologies‘ Champagne Mustard and smoked salmon makes it truly memorable!” “