FOOD & DRINK
Salmon & Salsa Verde Wraps Elevate the humble wrap into a sensational taste-bud tingling experience. Adele Trathan recommends this very grown-up version of a fish wrap that’s certain to impress any lunchtime guests INGREDIENTS 4 salmon fillets 4 whole wheat tortilla wraps 2 large ripe avocados (stoned and peeled) 1 tsp smoked paprika 1 tbsp olive oil Pinch of salt and freshly ground black pepper
SERVES
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118 SUSSEX LIVING | July 2021
FOR THE SALSA VERDE 2 cloves garlic 1 bunch of fresh flat-leaf parsley ½ bunch of fresh basil 10-12 sprigs of fresh mint 1 tbsp capers 2 gherkins, roughly chopped 6 anchovy fillets 1 tbsp Dijon mustard 3 tbsp red wine vinegar 8 tbsp extra virgin olive oil METHOD Pre-heat the grill to a medium-high heat. Combine the oil and smoked paprika in a small bowl, adding salt and pepper to season. Coat the salmon evenly with the oil mixture. Mash the avocado flesh with a fork, then season with salt and pepper, plus a dash of extra paprika if an added kick of spice is desired.
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Place the salmon under the grill, 3 skin side down, and grill for 12-15 minutes until the salmon is cooked and
flakes easily with a fork. Transfer the salmon to a chopping board or plate and remove the skin. Put all the ingredients for the Salsa Verde into a tall container. Using a hand blender, whizz up the mixture until the desired consistency is reached, which can range from super smooth to coarse and textured. Add a sprinkle of salt and pepper to taste. Take the wraps and add a layer of mashed avocado to each one, then flake a salmon fillet on each wrap followed by a good drizzle of Salsa Verde. Roll up, serve immediately and accept the compliments from diners. Store any remaining Salsa Verde in the fridge for a few days and use with grilled chicken, fish and salads.
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