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Smoked Salmon and Roasted Vegetable Lavash

 
 

 
 
2 large red bell peppers
6 baby eggplants
4 medium zucchini
4 lavash
250 g rocket leaves
200 g sliced smoked salmon
1 teaspoon finely grated lemon rind
2 teaspoons lemon juice

Quarter bell peppers, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover bell peppers pieces in plastic or paper for 5 minutes; peel away skin; slice bell pepper thinly.

Meanwhile, slice eggplants and zucchini lengthways. Place eggplant in zucchini strips, in single layer, on oiled oven trays. Place under hot grill or in hot oven until lightly browned both sides.

Roll each piece of bread into a cone shape; fill with eggplant, rocket, zucchini, bell peppers and salmon. Sprinkle with rind; drizzle with juice.

Serves 4.

 





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.