Salmon Roll｜芥末三文魚卷
輕柔的中東包夾着煙三文魚與香草芝士，混合芥末與蜜糖的沙律醬帶出微甜微辣的層次。冷藏後切開即可享用，適合早午餐或下午茶。Soft pita bread wraps up smoked salmon, light cheese, and a touch of Dijon-honey dressing. After chilling, simply slice and serve—perfect for brunch or an elegant tea snack.
Ingredients
- 4 pcs 中東包 Pita Bread
- 200 g 煙三文魚 Smoked Salmon
- 3 sprigs 香草 Parsley / Herbs （切碎 chopped）
- 8 slices Light Cheese 低脂芝士片
- 4 tablespoon 白汁沙律醬 Mayonnaise
- 2 teaspoon 法式芥末 Dijon Mustard
- 2 teaspoon 蜜糖 Honey
- to season 黑胡椒 Black Pepper
Instructions
- 將白汁沙律醬、法式芥末、蜜糖、切碎香草及黑胡椒混合成醬汁。
- 將煙三文魚鋪在中東包上，放上芝士片，均勻塗抹已混合的醬汁。
- 捲起成卷狀，用保鮮紙包好，放入雪櫃冷藏約20分鐘至定形。
- 取出切半，即可享用。
- In a small bowl, mix mayonnaise, Dijon mustard, honey, chopped herbs, and black pepper.
- Lay smoked salmon and cheese slices on a piece of pita bread. Spread the dressing evenly.
- Roll up tightly, wrap in cling film, and chill for about 20 minutes until firm.
- Remove and slice in half before serving.
Notes
Yves Tips!
冷藏一會有助三文魚卷定形，切開後不易散開。
Chilling helps the roll set firmly, making it easier to slice neatly.
Chilling helps the roll set firmly, making it easier to slice neatly.