RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 200g Coles Hot Smoked Salmon
• 200g Philadelphia Spreadable Cream Cheese
• 4 Simson’s Pantry Wholegrain Wraps
• 1 jar of Coles baby capers
• 1 bunch of dill
• 1 tub of Coles cherry bocconcini
• 1 Shallot, sliced thinly
• 1 bunch of parsley
• 1 bunch of chives
• 1 lemon
• Cobram Estate Classic EVOO

METHOD:

• On the base of each wrap, spread a layer of cream cheese on one half of the wrap. Break the salmon into pieces on the wrap. Add some capers (to your preference) and torn bocconcini on top. Add dill sprigs, chives, parsley and shallot slices. Fold the wrap in half to close as a lid forming a semi circle.
• In a pan, drizzle EVOO, add the folded wraps into the pan and cook until cheese is melted and golden brown on top.
• To serve, slice into triangles.

Our friends at Wine Selectors recommend pairing this dish with a Chardonnay or Viognier