Salmon wraps with crispy smoked carrots, cauliflower salad and hummus

I had some of my friends over for an easy lunch the other day. I came up with this idea after visiting our local fish market where I found fresh smoked wild salmon. To enhance the smoked flavor even more, I made fried smoked carrots. Wow, that I will definitely do again. I served the wraps in parchment paper which makes it easier to eat.

I served the wraps with a cauliflower salad and hummus. Easy made but so good!

Ingredients (4 pers):

Salmon wraps

  • 4-6 tortilla breads
  • 6 romaine lettuce
  • 2 avocados
  • 0.6 lb smoked salmon
  • fresh basil
  • juice from 1 lime
  • smoked fried carrots:
    • 4 carrots
    • 1 tbsp olive oil
    • 1/2 tsp smoked paprika
    • pinch of salt

Cauliflower salad

  • 1 cauliflower
  • 1 cucumber
  • 1 red pepper
  • 1 pot mint leaves
  • 1 can chickpeas (15 oz)
  • 2 green onions
  • 2 tbsp juice from a lemon
  • 3 tbsp olive oil
  • 1 garlic clove
  • salt and black pepper


  • See my recipe here

Salmon wraps

Start with preparing the smoked fried carrots. Wash and peel the carrots. Then use the peeler and slice thin carrot slices. Heat a pan and add olive oil and the thin carrot slices. Fry them on medium heat until they get crispy. Flavor with smoked paprika and salt.

Place the tortilla bread on a bread board. Wash and cut the lettuce in smaller pieces. Place a couple of pieces on one side of the bread. Next to the lettuce, add pieces of avocado, smoked salmon, smoked fried carrots, fresh basil and some lime juice. Roll the tortilla together. Cut it in half. Use parchment paper and roll onto half of the wrap, fold once and roll another round. This makes it easier when you eat your wrap, specially if it’s mingle food.


Wash, remove the green leaves and bread the cauliflower in smaller pieces. Add them into a food processor bowl. Mix the cauliflower until you almost have a grain texture.

Wash and cut the cucumber and red pepper in small squares. Chop the mint leaves.

Mix cauliflower grain, cucumber, pepper, washed chickpeas, chopped green onion and the mint leaves in a salad serving bowl. Mix lemon juice, olive oil, pressed garlic, salt and pepper in a small bowl before pouring over the salad. Mix together.

Add some fresh mint leaves over the dish.

Smaklig måltid!





My plate is from Danish “House doctor”.

2 thoughts on “Salmon wraps with crispy smoked carrots, cauliflower salad and hummus

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