COMPONENTS
- 4 wraps
- 4 tablespoons of fresh cream
- 200 g smoked salmon, cut into pieces
- 1 red onion, cut into half rings
- 1 tablespoon of capers
- 1 lemon
- arugula next to it
PREPARATION
Accessories needed: pizza stone.
Heat the pizza stone on the grill. Brush the wrap with fresh cream. Divide the salmon pieces and spread over the wraps along with the onions and capers. Sprinkle with lemon juice.
Heat the wrap (or flambée tart) for 5 to 10 minutes on the pizza stone, with the lid on the grill. Serve grilled wraps with arugula.
Tip: Never immerse the pizza stone in water, but wipe it with a clean (damp) cloth.
