Conga Foods

Smoked Salmon and Coleslaw Wrap


  • 2 wholegrain wraps
  • 2 tbs mayonnaise
  • 6 small capers
  • 50g Ocean Blue Smoked Salmon
  • 1 cup fresh crunchy coleslaw
  • A frond of dill (optional)
  • 1 tsp lemon juice


Finely chop the capers and combine with lemon juice and mayonnaise. Spread mixture on the open wraps. Layer the coleslaw to cover half of each wrap. Top with smoked salmon and dill. Fold in half and enjoy.

Serves: 2

You might also like

Extra Virgin Olive Oil Mayo with Pork Scotch Egg thumbnail

Extra Virgin Olive Oil Mayo with Pork Scotch Egg

20 Mins | Serves 4

For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.

Peach & Vanilla Olive Oil Slice thumbnail

Peach & Vanilla Olive Oil Slice

1 Hr | Serves 8

Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides

Flourless Chocolate Espresso Cake thumbnail

Flourless Chocolate Espresso Cake

50 Mins | Serves 6-8

Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.