Recipe by Sally Brown and Kate Morris. Makes 2
What to do:
Before making, wash your hands and put an apron on. Weigh or measure all of the ingredients. Ask a grown up to open the tin of salmon and put half into a bowl. Put the left over into another small bowl and cover to use soon.
Lay the tortilla wrap out on the mat and using a table knife or spatula, spread the soft cheese all over. This is easier if the cheese is stirred up first.
Next, with the chives in a cup, use the scissors to chop them into small pieces. Remember though, we always keep scissors pointed down towards our toes! Once you’ve done this, sprinkle the pieces of chive all over the soft cheese.
Use your fingers to crumble the chunks of salmon and sprinkle it over the top of the cheese and chives on the tortilla.
Add some colourful salad leaves on top of the salmon. You might want to rip and tear some of the bigger leaves, and then add a pinch of black pepper using your pinchy parrot fingers.
Finally, carefully roll the tortilla tightly into a sausage shape. Be careful that your ingredients don’t fall out as you roll. Then use a table knife to cut the salmon rollup in half, wrap each piece in some kitchen foil and put in the fridge to chill.
You could also try using a table knife to cut the salmon roll up into small rings or you could try using tinned tuna instead of salmon.
You will need:
- 1 small soft tortilla wrap
- 20-30g soft cheese
- 5 blades of fresh chives
- ½ tin (approx 50g drained) skinless, boneless pink salmon
- Mixed coloured salad leaves
- Ground black pepper
- Work mat
- Weighing scales
- Table knife or spatula
- Can opener (adult use only)
- Kitchen foil
Remember to ask a Grown-up for help.