Prep Time

15 Minutes

Makes

2

Ingredients & Instructions
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Ingredients

  • 1 Mission Deli Seeded Wrap

  • 2 x 130 g fillets of salmon, skin off

  • 1 tsp olive oil

  • 1 small clove garlic, crushed

  • Salt and freshly ground black pepper

  • 1 1/2 tablespoon water

  • 3 sprigs fresh rosemary

  • 8 thin asparagus spears, bases trimmed

  • 1 teaspoon extra virgin olive oil

  • 80 g curd cheese

  • 1 teaspoon chopped fresh chives

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Instructions

  • Step 1

    Mix the olive oil and crushed garlic together and rub the fillets of salmon with this mixture, season with salt and pepper.

  • Step 2

    Place the fillets in a frying pan, pour in the water and place the sprigs of rosemary on top. Cover with a lid and gently poach the fillets on a low heat for about 7-10 minutes until cooked. Remove from the heat and let them cool for a couple of minutes.

  • Step 3

    Meanwhile roast the asparagus in a dry frying pan for about 6-8 minutes, until just cooked. Season with salt and fresh ground black pepper, drizzle over the extra virgin olive oil.

  • Step 4

    Gently warm both sides of the deli rap in a dry frying pan, place on a work surface and cut in half.

  • Step 5

    Place half of the curd cheese across the middle of each half deli wrap, sprinkle the chives on top and arrange the salmon fillets and asparagus over the cheese.

  • Step 6

    Carefully fold the sides of the deli wraps inwards to enclose the filling to form a cone shape.

  • Step 7

    Serve at room temperature.

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