This week, I’m making one of my classic appetizers: ‘Snøfrisk’: a fresh wrap-appetizer with smoked salmon and goat cheese. Snøfrisk’s actually the name of a Norwegian brand of goat cheese, that you can easily spread across a slice of bread. A little like chavroux, or other types of spreadable goat cheese they serve in those little plastic cone shaped containers. And because we don’t live in Norway, I usually just use the kind I can get my hands on.
- 4 wraps (+/- 20cm diameter)
- 150g spreadable goatcheese
- 200g smoked salmon
- 1 avocado
- The juice of 1 lime
- Fresh dill
Like you can read in the list of ingredients, I usually use wraps of with a 20 cm diameter. They are a little smaller than the ones we use to make durums. I prefer the smaller ones because they give you better wrap / cheese / salmon ratios. Feel free to use the big ones, though of course you’ll only need about 2 or 3 wraps if you do.
Making these wraps is again really easy. Take one of the wraps, and spread about a quarter of the goat cheese on it. Then sprinkle some dill on top of the goat cheese. Cut the avocado in two, and take out the stone. Cut each half into little slices without cutting through the skin (see picture). Spoon out the slices of avocado, and put about a quarter of the avocado on the wrap’s diameter. Then squeeze some lemon on top of the avocado. That way you get the lemon both on the avocado and on the salmon, and it will keep your avocado from going brown a little longer as well. Then put about a quarter of the salmon on top of the avocado.
All that’s left to do now, is to roll the wrap up, and cut it into slices. Of course, you can also just eat it in its entirety (for lunch for instance), but as an appetizer, the slices are better. Serve alongside a glass of prosecco if you have any.