Summer wrap with avocado, mango & salmon

Lunch & dinner Snacks Starters
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Preparation 15 min
Cooking 15 min
Difficulty Easy

Ingredients

4 servings

  • 2 packs breaded cheeses 4x25g Soignon
  • 4 buckwheat crepes
  • 4 smoked salmon slices
  • 1 mango
  • 1 avocado
  • 1 tomato
  • 1 lime

  • 80g crème fraîche

  • 1 tsp dill

  • Salt and pepper

Steps in the recipe

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  • Step 1

    Preheat the oven to 220°C.

  • Step 2

    Put the Soignon Chevres Chauds in the oven for 12 minutes.

  • Step 3

    Thinly slice the avocado, mango, and tomato.

  • Step 4

    Heat the crepes in a dry frying pan.

  • Step 5

    Spread a spoonful of crème fraîche over each crepe.

  • Step 6

    Place the smoked salmon on top of the crepe with a few slices of avocado, mango, and tomato.

  • Step 7

    Drizzle with lime juice, sprinkle with dill and season to taste.

  • Step 8

    Then place 2 pieces of Soignon Breaded cheeses on top of each crepe.

  • Step 9

    Add a squeeze of lime juice, dill, and pink pepper to the remaining crème fraîche. Roll up the crepe and serve with the crème fraîche dip.

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