Tapioca Wrap Stuffed With Salmon

Tapioca Wrap Stuffed With Salmon

Preparation time

15 Minutes


10 Portions


  • 3.53 oz of Lopes Tapioca flour
  • 2 tablespoons of cream cheese
  • 7.05 oz of fresh salmon
  • 30 ml of soy sauce
  • Oregano to taste


Grind the tapioca dough with your hands and pass through the sieve. In a non-stick frying pan, shape the tapioca as a pancake. When it is ready, the dough will be attached, then turn quickly and let the other side dry. The dough should be removed from the fire when it is still white. When it is cool, pour the cream cheese over the entire area of the tapioca disc, cut the salmon very thin and place over the cream cheese. Roll like a swiss roll, cut the slices, sprinkle oregano and serve with a pot of soy sauce.

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