Project Description


Smoked Salmon and Caesar Salad Wraps


  • 8 oz smoked Alaskan salmon, flaked
  • 2 heads romaine lettuce. Washed, dried and torn into bite sized pieces
  • 2 large cloves garlic
  • 1/4 cup + 2 Tbsp olive oil
  • 1½ tsp salt
  • ¼ tsp dry mustard
  • A generous grating of black pepper
  • 5 fillets anchovies (packed in olive oil)
  • ½ tsp Worcestershire sauce
  • 2 Tbsp red wine vinegar
  • 1 egg, coddled Juice of one lemon
  • ¼ cup parmesan cheese
  • 4 large flour tortillas


In the bottom of a large wooden bowl, drizzle a little olive oil and mash the garlic cloves with a fork. Add the anchovies and continue to mash together into a fine paste. Using the back of the wooden spoon, mash the garlic and anchovies into the sides and bottom of the bowl. Break the egg into the bowl and juice the lemon. Mix thoroughly, then add the olive oil and vinegar and blend. Mix in the parmesan, add lettuce and toss the leaves so they are coated with the dressing. Sprinkle the smoked salmon over the lettuce and toss again. Evenly divide and roll the mixture up into each tortilla shell. Cut diagonally and serve.




Trapper’s Creek Smoking Company

Preparation Time

30 minutes