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Wraps with smoked mackerel & horseradish sauce


20 min





About the Recipe

In April the world celebrates the National Picnic Day. The best food for outdoor lunch are sandwiches, or wraps, of course in my opinion. As an outdoor educator I have to say that I tried other things including salads and leftovers while hiking or biking, and honestly the first two worked the best for me.

So I would like to share with you my recipe for the best “take for a picnic wraps”. And, because I am trying to rediscover some of the less world known Polish flavors- in comparison to Pierogi for example- I packed those "picnic wraps" with plenty of mackerel, radishes and cucumbers - flavors that remind me of my childhood. I also added something extra, a delicious horseradish sauce to dip your wraps in.

Pack your baskets (or backpacks- much more comfortable when you have hands busy with your kids), lay down your blankets, and enjoy the picnic!


For the wrap

6 tortillas
1/2 cup of cream cheese
1/4 cup of chopped chives
1 tsp of chopped chives
3 radishes (1 finely chopped, 2 julienne*)
1/4 cucumber (julienne*)
1/8 tsp of salt
1/4 tsp of sugar
1 piece of smoked mackerel
1/2 avocado (sliced )
1 tsp of apple vinegar

For the sauce

1/2 tbsp of mayonnaise
1 tbsp of yogurt
2 tsp of horseradish
1 tsp of lemon juice
1/8 tsp of salt
1/8 tsp of pepper

*Julienne- cut into long thin strips


Step 1

Start by pickling the cucumbers and radishes: In a bowl mix together the vinegar, salt and sugar until sugar resolves. Add julienne radishes and cucumbers, let them pickle for the time you are making the wraps.

Step 2

Cream cheese: In a separate bowl, mix together cream cheese, chives, and the last chopped radish.

Cut the avocado into half, take out the pit and slice it.

Tear to piece the fish.

For the horseradish sauce mix mayonnaise, yogurt, horseradish, lemon salt and pepper.

On a preheated frying pan place one tortilla, and heat it for a min.

Step 3

Smear a tortilla with a cream cheese mixture, place 2 slices of avocado, add the fish and the pickled vegetables. Wrap it tightly and cover in foil or reusable beeswax wrapping paper and put them for at least 20 min in the fridge so they do not split while eating.

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