Add this recipe to your holiday spread. It’s healthy, gluten-free and finger-friendly — a perfect addition to a cocktail party or buffet. I can’t get enough of these wraps and neither can my guests. Not only are they delicious, they are also pretty to look at. Crisp kale leaves are stuffed with a salty, smoky salad of flaked salmon, studded with capers, lemon, fresh dill and chives. Thanks to the sturdiness of the kale leaves, the wraps can be assembled in advance and refrigerated for up to four hours, which is ideal for entertaining. I recommend making an extra batch of the salmon salad, because it’s that good.
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Smoked Salmon Kale Wraps
Active time: 30 minutes
Total time: 30 minutes
Yield: makes 24 to 30 wraps
12 ounces hot smoked salmon, flaked
1/4 cup whole milk Greek yogurt
1/4 cup finely chopped red onion
1/4 cup fresh lemon juice
1 tablespoon rinsed and chopped capers
1/2 teaspoon Tabasco
1/2 teaspoon freshly ground black pepper
Salt, to taste
1/4 cup chopped fresh dill
1/4 cup minced chives
8 to 10 lacinato (Tuscan) kale leaves
1 lemon, halved
Fresh dill sprigs for garnish
Combine the salmon, yogurt, red onion, lemon juice, capers, and Tabasco in a bowl. Stir with a fork to blend. If too dry, moisten with 1 to 2 more tablespoons lemon juice. Add the black pepper and salt, to taste. Fold in the chopped dill and the chives.
Cut the kale leaves crosswise into 2-inch pieces. Place 2 to 3 teaspoons salmon salad in the center of each leaf and fold the leaf around the salmon, pressing gently to hold in place. Repeat with remaining kale leaves. Arrange the wraps on a serving platter. Sprinkle with lemon juice and garnish with dill sprigs. Serve immediately. The wraps can also be refrigerated for up to four hours before serving.