Lox and Rolls: Simple Fish Roll-ups

Prep Time: 5 minutes

Cook Time: None

Serves: 1

INGREDIENTS

3 ounces wild-caught lox, nitrate-free and naturally smoked

1 cucumber, thinly sliced

1 tomato, thinly sliced

2 red radishes, thinly sliced

1 teaspoon horseradish (optional)

2 large Boston or green leaf lettuce leaves, washed and patted dry

2 tablespoons Lemon Dill Dressing

DIRECTIONS

Step 1. Divide the lox, cucumber, tomato, radishes and horseradish on the lettuce leaves and drizzle with the dressing.

Swift Tips

• Look for a smoked wild salmon—my favorite brand is Ducktrap River of Maine.
• Lox will last 3 to 5 days in the fridge and longer if it’s in the freezer and well wrapped.