Hot-smoked salmon wraps

Hot-smoked salmon wraps

(1) Rate it

  • 0:15 Prep
  • 0:30 Cook
  • 6 Servings
  • Capable cooks

These easy salmon wraps make a simple dinner and leftovers can be turned into lunch the next day.

Featured in
Smoked salmon recipes, Main recipes


  • 2 tablespoons sunflower oil
  • 1 tablespoon brown mustard seeds
  • 1 onion, finely chopped
  • 3cm piece ginger, finely grated
  • 2 garlic cloves, crushed
  • 12 fresh curry leaves (see note)
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon chilli flakes or Kashmiri chilli (see note)
  • 1/2 teaspoon garam masala (see note)
  • 1 teaspoon ground cumin
  • 2 tomatoes, seeds removed, chopped
  • 60g shredded coconut, toasted
  • 1 teaspoon lemon juice
  • 2 x 150g hot-smoked salmon fillets, skin removed, flaked
  • Naan bread, to serve
  • Iceberg lettuce, to serve
  • Mango chutney, to serve
  • Coriander sprigs, to serve


  • Step 1
    Heat the sunflower oil in a large frypan over medium-high heat. Add the mustard seeds and cook, stirring, for 1 minute or until fragrant. Add the onion, ginger, garlic, curry leaves, ground coriander, turmeric, chilli, garam masala and cumin. Cook, stirring, for 1 minute, then add the tomato, coconut, lemon juice and 11/2 cups (375ml) water. Bring to a simmer, then cover and cook for 20 minutes or until the liquid is almost completely absorbed. Remove the lid and cook for a further 5 minutes or until all of the liquid has been absorbed.
  • Step 2
    Warm the naan and top with iceberg lettuce, coconut mixture and salmon. Serve with mango chutney and coriander.


Fresh curry leaves are from selected greengrocers. Kashmiri chilli and garam masala are from Indian food shops and selected supermarkets.

  • Author: Valli Little
  • Image credit: Jeremy Simons
  • Publication:



Please enter your comment!
Please enter your name here