Raw mushroom tortilla rolls
- 3 large tortilla sheets
- 500 g snowwhite, closed caps mushrooms (thinly sliced)
- 200 g of smoked salmon or thin slices of smoked ham
- cheddar cheese
For the egg spread:
- 4-5 boiled eggs
- 1-2 dl mayonnaise (to taste)
- 1-2 dl sour cream (to taste)
- mustard (to taste)
- salt, pepper, dill
To make the egg salad, mash the egg yolks with a fork, then blend until smooth with the mayonnaise and sour cream. Season with salt, pepper, mustard and fresh herbs. Finely dice the egg whites and stir into the mixture.
Spread the egg salad over the tortillas and top with lettuce leaves, slices of salmon or ham, cheese, and slices of raw mushroom. Roll carefully and cut into slices 5 cm wide.
You may wish to skewer the rolls to ensure that they hold together. The rolls can easily be prepared in advance: you might want to make them in the morning for lunch, for example. Delicious and nutritious!
TIP: Don’t be scared if you have a little more egg spread left because we can use it creatively when making other sandwiches as well.