Smoked Salmon Tortilla Sandwich with a Zesty Kick
Gourmet Smoked Salmon Tortilla Sandwich Recipe
Experience a delightful combination of flavors with this Smoked Salmon Tortilla Sandwich. A creamy, zesty sauce featuring wasabi cuts through the richness of the salmon, offering a refreshing and satisfying bite.
Key Ingredients
- 1 Tortilla
- 3 slices Smoked Salmon
- 1/8 Onion
- 4 large Lettuce leaves (palm-sized)
- 4 slices Dill Pickles
Special Sauce
- 1 Tbsp Cream Cheese
- 1/2 Tbsp Mayonnaise
- 1/2 tsp Wasabi paste (adjust to taste)
- 1/8 tsp Salt
- 1 tsp Lemon Juice
- 1 tsp Honey
- 1 Tbsp Cream Cheese
- 1/2 Tbsp Mayonnaise
- 1/2 tsp Wasabi paste (adjust to taste)
- 1/8 tsp Salt
- 1 tsp Lemon Juice
- 1 tsp Honey
Cooking Instructions
Step 1
Begin by thinly slicing the 1/8 onion into fine shreds. To mellow its sharp flavor, soak the sliced onion in cold water for about 5 minutes. After soaking, drain the water thoroughly and gently squeeze out any excess moisture before use.
Step 2
Wash the 4 palm-sized lettuce leaves under cold running water. Gently separate the leaves if they are clumped together. Crucially, pat them completely dry using paper towels or a clean kitchen towel. Excess water can make the sandwich soggy.
Step 3
Lay one tortilla flat on your work surface. Start assembling the fillings by layering the dried lettuce leaves evenly. Top the lettuce with the thinly sliced onion and the 4 dill pickle slices, arranging them nicely. If you have horseradish sauce, a small dollop would be a wonderful addition for extra flavor.
Step 4
Now, let’s prepare the signature sauce that brings everything together. In a small bowl, combine 1 tablespoon of cream cheese, 1/2 tablespoon of mayonnaise, and 1/2 teaspoon of wasabi paste. Add 1/8 teaspoon of salt for seasoning, 1 teaspoon of fresh lemon juice for brightness, and 1 teaspoon of honey for a touch of sweetness. Whisk everything together until smooth and well combined. Feel free to adjust the amount of wasabi to suit your preference.
Step 5
Once all the fillings and sauce are in place, it’s time to roll up the tortilla tightly. The key is to wrap it firmly to prevent the ingredients from spilling out. After rolling, wrap the tortilla securely in parchment paper or plastic wrap to maintain its shape. I prefer using parchment paper and folding the ends like a candy wrapper for a neat finish. Slice in half and serve.
