Smoked Salmon Scrolls with Lemon Dill Aioli
Entertaining doesn’t get any easier than this no-bake recipe. A delicious Lemon Dill Aioli is spread generously on Cripps William’s Extreme Wellness Wraps, and topped with crisp iceberg lettuce leaves and Tasmanian smoked salmon. A little bit of knifework and you’ve got a plate full of fabulous food for entertaining.
How long will it take?
10 minutes
What’s the serving size?
Makes 32 pieces
What do I need?
- 1 packet Cripps William’s Extreme Wellness Wraps
- 400 g cold smoked salmon
- 1 iceberg lettuce
For the Lemon Dill Aioli
- ½ cup mayonnaise
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp dry white wine
- 2 tsp dill, finely chopped
- ¼ tsp lemon zest
- Pinch of sea salt
- Pinch of white pepper
How do I make it?
- Make the Lemon Dill Aioli by whisking all ingredients together in a mixing bowl.
- Spread wraps all over with Lemon Dill Aioli, then add a layer of lettuce and a layer of smoked salmon.
- Roll each wrap to form a cylinder, then cut into equal sized rounds using a sharp knife. Refrigerate until ready to serve.
TOP TIP : The Lemon Dill Aioli can be made up to one week in advance. Store it in the refrigerator in a mason jar or covered container and give it a shake before using.
