A picture of Brick Tuna and Smoked Salmon Wrap.

Brick Tuna and Smoked Salmon Wrap

Xavier Seror @xav25

#CookpadApron2026 a family recipe with a Scottish twist.

#CookpadApron2026 a family recipe with a Scottish twist.

Brick Tuna and Smoked Salmon Wrap

Xavier Seror @xav25

#CookpadApron2026 a family recipe with a Scottish twist.

#CookpadApron2026 a family recipe with a Scottish twist.

Saved

Ingredients

15 mins including prep

1 serving

2 sheetsFeuilles de brick
100 gSmoked salmon
50 gTuna chunks
1Egg
as neededSunflower oil
to taste Salt
to taste Pepper
a fewdrops Lemon juice

Saved

Steps

15 mins including prep

1

Place both feuilles de brick on top of each other in a pan with sunflower oil.
2

Shallow fry only the bottom half until it becomes firm enough to hold the filling.
3

Add smoked salmon, tuna chunks, and egg on the fried half. Season with salt and pepper.
4

Fold the unfried half over the filling to enclose it.
5

Add more oil if needed, then fry both sides until golden and crispy.
6

Sprinkle with lemon juice before serving.

Tips

Fold the feuilles de brick in half and add oil during cooking because it absorbs oil.

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Cooksnaps

Saved

Xavier Seror @xav25

on May 11, 2026 11:38

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