Sometimes you want to make something light that still fills you up nicely. These egg wraps with hot-smoked salmon, spinach and pesto are ideal for that. You make thin omelettes, fill them with a creamy layer of crème fraîche, a little Nicolas Vahé pesto, tender spinach and hot-smoked salmon. Then you roll them up and serve them cold or slightly warm.
It's a lovely recipe for lunch, brunch, or a light evening meal. The wraps are quick to make and easy to prepare ahead. The pesto and charcoal salt give them a little extra depth without making the dish heavy.
Preparation time: about 20 minutes. Preparation: you can bake the omelettes in advance and fill them later. Preferably fill them shortly before serving so they stay nice and firm.
Why egg wraps work so well
Egg wraps are actually thin omelettes that you roll up like a wrap. They are light, high in protein, and easy to fill. Because you don't use dough, they feel less heavy than regular wraps.
Hot-smoked salmon gives a soft, savory flavor. Spinach makes it fresh and green. Crème fraîche adds creaminess, and the Nicolas Vahé Pesto basil & parmesan adds a herby touch. Keep the layers thin, so you can roll up the wraps more easily.
Ingredients for 2 people
- 4 eggs
- 1 splash of milk
- Pepper and salt, for example Nicolas Vahé charcoal salt
- 4 slices hot-smoked salmon
- 2 handfuls fresh spinach
- 1 tbsp crème fraîche
- 1 tbsp Nicolas Vahé Pesto basil & parmesan
- Olive oil or butter for frying
You can find more seasonings for this kind of quick dish in the Nicolas Vahé collection.
Method
1. Beat the egg mixture
Beat the eggs with a splash of milk. Season with black pepper and a small pinch of charcoal salt.
Use not too much salt, because the salmon and pesto are already savory.
2. Bake thin omelettes
Heat a little olive oil or butter in a frying pan over low to medium heat. Pour a quarter of the egg mixture into the pan and swirl the pan around so the egg spreads thinly.
- Cook the omelet gently until the top is just set.
- Flip briefly if needed, but don't cook for too long.
- Place on a plate and repeat until you have four thin omelets.
Cook the omelets gently rather than over high heat. That way they stay supple and you'll be able to roll them up better later.
3. Let the egg wraps cool briefly
Let the omelets cool for a few minutes. If they're too warm, the filling will soften faster and the wraps may tear while rolling.
4. Mix the creamy base
Stir the crème fraîche smooth with the Pesto basilicum & parmezaan. Taste and add a little extra pepper if needed.
Want a fresher taste? Then add a few drops of lemon juice. Keep it subtle, so the pesto and salmon stay nicely balanced.
5. Fill and roll the wraps
Spread each egg wrap with a thin layer of crème fraîche and pesto. Top with spinach and warm-smoked salmon.
- Don't spread the filling too close to the edge.
- Roll the wraps up firmly but carefully.
- Cut them diagonally in half if needed for a neat presentation.
Things to watch for
- Make the omelets thin. Then they roll up more easily.
- Use low heat. That keeps the wraps soft and pliable.
- Let the omelets cool briefly. That keeps the filling firmer.
- Don't use too much pesto. A thin layer is enough.
- Serve shortly after filling. That way the wraps keep their best texture.
Serving tips
- For lunch: serve with a small salad of lamb's lettuce, cucumber, and radish.
- For brunch: cut the wraps into smaller pieces and arrange them on a platter.
- As a light evening meal: serve it with toasted bread or a bowl of soup.
- For the table: serve on a calm serving board or platter. Also check out the collection of serving dishes for a beautiful base.
Variations on egg wraps with salmon
With other fish
- Use smoked trout instead of salmon.
- Replace the salmon with smoked mackerel for a fuller flavor.
- Use smoked tuna for a hearty, savory version.
Vegetarian
- Replace the salmon with grilled zucchini or roasted bell pepper.
- Use avocado slices for extra creaminess.
- Add toasted walnuts for crunch.
Fresher in flavor
- Add lemon zest to the crème fraîche.
- Use extra spinach or arugula.
- Finish with fresh dill, parsley, or chives.
Preparing and storing
You can bake the omelettes up to 1 day in advance. Let them cool and store them covered in the fridge. If needed, place a piece of baking paper between the omelettes so they don’t stick together.
Preferably fill the wraps shortly before serving. That way they stay firmer and fresher. Do you have any filled wraps left over? Keep them covered in the fridge for up to 1 day.
Serve the wraps cold or let them come to room temperature briefly. Reheating is possible, but the salmon and spinach taste best when you don’t heat them again.
Nicolas Vahé in this recipe
The Nicolas Vahé Pesto basilicum & parmezaan gives the wraps a herby base. The charcoal salt adds a subtle, savoury finish. Use both sparingly, so the salmon and spinach still shine through.
Frequently asked questions about egg wraps with salmon and spinach
Can I make the egg wraps ahead of time?
Yes. You can bake the omelettes in advance and keep them in the fridge. Preferably fill them just before serving.
Can I eat the wraps cold?
Yes, that works well. These egg wraps are delicious cold or slightly warm. Let them come to room temperature briefly for the best flavor.
What other fish can I use?
Smoked trout, mackerel, or smoked tuna are good alternatives to warm-smoked salmon.
Are egg wraps low in carbohydrates?
Yes. Because you don’t use a regular wrap or bread, these egg wraps are low in carbohydrates and high in protein.
Which Nicolas Vahé products go well with this?
Pesto, a good sea salt, black pepper, or a mild oil goes well with this recipe. You can find more ideas among the Nicolas Vahé recipes.
Finally
These egg wraps with warm-smoked salmon and spinach are light, quick, and easy to adapt. By baking the omelettes gently, keeping the filling thin, and using the pesto sparingly, you get wraps that are fresh, creamy, and savoury all at once.
A lovely recipe for lunch, brunch, or a light meal. Easy to make, but full of enough flavor to really sit down and enjoy.
