Cucumber and salmon wrap

Photo: Matthias Haunt
Slightly spiced up with horseradish cream cheese. 
Also, ideal for the office.


7thEggs (class M)


6thTeaspoon oil

150g yogurt cream cheese

2El horseradish (grated)

3Tbsp milk

1Cucumber (450 g)

200g smoked salmon (sliced)

4th tomatoes


1Tbsp vinegary

Garden cress beds


  1.  Salt the eggs in a bowl and stir vigorously with a whisk. Heat a coated pan (20 cm Ø) on medium heat, add 1 teaspoon oil and spread with kitchen paper. Add 1⁄4 of the egg, distribute it evenly by tilting the pan and cover it for approx. 1⁄2 minute. Remove the omelette from the pan and place on a plate. Process the remaining egg in this way into 3 more omelets.
  2.  Mix together the cream cheese, horseradish, milk and a pinch of salt. Peel the cucumber, cut in half-length ways and core with a teaspoon. Quarter the cucumber halves and cut into strips.
  3.  Spread 1⁄4 of the cream cheese on each omelet, cover with cucumber strips and salmon and roll up as tightly as possible.
  4.  Clean the tomatoes and cut into wedges. Mix with salt, pepper, vinegar and 2 teaspoons of oil. Cut the cress from the bed and serve with the tomatoes with the wraps.

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