Meals and Courses

  • 2 small cucumbers, halved lengthways, deseeded and cut into thin strips
  • 1 teaspoon prepared English mustard
  • 1 tablespoon white wine vinegar
  • ½ teaspoon caster sugar
  • 1 tablespoon finely chopped dill
  • 2 flour tortillas
  • 4 tablespoons crème fraîche
  • 125 g (4 oz) smoked salmon trimmings, any larger pieces cut into wide strips
  • salt and pepper

Put the cucumber strips in a shallow glass or ceramic bowl. In a small bowl, mix together the mustard, vinegar, sugar and dill. Season well with salt and pepper, then pour over the cucumbers. Leave to stand for 5 minutes.

Cut the tortillas in half and lay on a board or work surface. Spread 1 tablespoon crème fraîche over each tortilla half.

Divide the smoked salmon pieces between the tortillas and top with the cucumber mixture. Add a little salt and pepper, if liked, and roll up each tortilla to form a cone around the filling. Secure each cone with a cocktail stick, if liked.

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