- 3 1/2 oz soft goat cheese
- 2 15-cm (6-in) tortillas
- 4 1/2 oz smoked salmon slices
- 2 teaspoons maple syrup preferably amber or fine maple sugar
- 1 teaspoon olive or other vegetable oil
- Radish sprouts or snap peas or alfalfa or lettuce sprouts
- Lemon juice
- Olive oil
- Divide cheese between the two tortillas.
- Season with pepper to taste.
- Add smoked salmon, drizzle with amber maple syrup or fine maple sugar and roll up.
- In a non-stick skillet, brown the tortilla rolls in olive oil. Drizzle with maple syrup and roll up.
- Meanwhile, put sprouts in a bowl and season with lemon juice, olive oil and pepper, tossing well.
- Divide seasoned sprouts between four serving plates.
- Cut each tortilla diagonally in three to five pieces and place on sprouts.
- Serve warm.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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