Brick Tuna and Smoked Salmon Wrap

Ingredients

• 2 sheets Feuilles de brick
• 100 g Smoked salmon
• 50 g Tuna chunks
• 1 Egg
• as needed Sunflower oil
• to taste Salt
• to taste Pepper
• a few drops Lemon juice

Steps

1. Place both feuilles de brick on top of each other in a pan with sunflower oil.
2. Shallow fry only the bottom half until it becomes firm enough to hold the filling.
3. Add smoked salmon, tuna chunks, and egg on the fried half. Season with salt and pepper.
4. Fold the unfried half over the filling to enclose it.
5. Add more oil if needed, then fry both sides until golden and crispy.
6. Sprinkle with lemon juice before serving.