As mentioned last week, we recently spent a fabulous two weeks in Scandinavia. We ate our way through Denmark, Sweden and Norway. Boy, did we eat.
The Danish enjoy their smørrebrød, which are open faced sandwiches, usually on buttered rye bread or a hearty brown bread.
As you can see, the Danish have elevated the presentation so that this becomes so much more than just a boring old sandwich.
The Swedish love their lingonberries. We of course had to have meatballs with lingonberries, a very traditional dish. We loved the
contrast between the creamy sauce on the meatballs and the tart zing of the lingonberries, which taste similar to cranberries. We’ve also talked before about Norwegian lefse, a soft potato crepe, and we saw that on many menus.
But one item that all of these countries had in common was their love for smoked salmon. We saw it on breakfast buffets, on smørrebrød at lunch, and even on dinner menus, like in this wrap.
We first encountered this simple yet delicious combination on a train of all places, and knew we had to recreate it with Alaskan smoked salmon. Salmon is a good-for-you protein, loaded with omega-3 fatty acids which may aid in heart health, reduce inflammation and reduce the risk of stroke. Look for wild caught salmon rather than farm raised salmon which may contain contaminants.
Ingredients Instructions In the middle of a wrap or tortilla, spread salmon lengthwise, then add potato salad, arugula, cherry tomatoes and diced pepper (if using). Fold in ends, then roll up the wrap. Slice on the diagonal.
Smoked Salmon and Potato Salad Wraps
In the middle of a wrap or tortilla, spread salmon lengthwise, then add potato salad, arugula, cherry tomatoes and diced pepper (if using). Fold in ends, then roll up the wrap. Slice on the diagonal.