Day 9 : Smoked Salmon Spirals

Serves: approximately 12

Temperature: Stove top


  • ¼ cup of reduced-fat ricotta
  • 1 tablespoon chopped fresh dill
  • ¼ cup low fat Greek yogurt
  • 2 slices of Lavash bread, or any large (approx. 6'' x 8") thin unleavened flat bread, trimmed into a rectangular shape
  • one English cucumber, unpeeled but seeds removed, cut into 6 inch strips
  • 4 oz. "J Willy Krauch" smoked salmon (or "J Willy Krauch" smoked mackerel)
  • 1 teaspoon lemon juice
  • ⅛ teaspoon white pepper
  • ¼ teaspoon sea salt
  • ½ teaspoon olive/canola oil for lightly frying rolls


  1. Whip ricotta together with the yogurt.
  2. Season with the chopped dill, lemon juice, salt and pepper.
  3. Spread this mixture evenly over the flat bread.
  4. Spread smoked fish evenly at the end of each flat bread.
  5. Place two to four cucumber sticks over the smoked fish.
  6. Roll each flat bread as tightly as possible into a spiral.
  7. Heat a non-stick frying pan (skillet) over high heat with olive/canola oil. Cook each roll for 1-2 minutes, turning to brown evenly on all sides.
  8. When browned, set aside to cool, then cut into even-sized spirals.
  9. Arrange spirals on serving platter and serve while still warm.

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Great Flavour from an Old Company

Max Krauch arrives at J. Willy Krauch & Sons Ltd. at 3 a.m. most days. It's still hours before daybreak, but Max wants to get in to work early. Just to check on things.  "I like to take my time to see how everything is going and get ready for the day...


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