Salmon & Lemon Mayo Wrap

Makes 10


10 Van Dyck plain crepes
10 salmon portions
1 kg baby spinach, wilted
100g Barker’s Professional Lemon Curd
300g mayonnaise
5 limes, cut in half.


Warm the Van Dyck crepes.

Grill the salmon portions.

Place the wilted spinach on half of the crepe, top with the salmon.

Mix the Barker’s Professional Lemon Curd and mayonnaise together and drizzle over the salmon.

Fold the crepe over the salmon.

Serve with half a lime.

Salmon & Lemon Mayo Wrap

Salmon & Lemon Mayo Wrap

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