<H1>Smoked Kippered Wild King Salmon Caesar Salad Wraps -- Trapper's Creek Smoking Company Shopping Cart</H1>
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<b><p><title>Smoked Kippered Wild King Salmon Caesar Salad Wraps</title></p></b>
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<li>8 Ounces Kippered Wild King Salmon, Flaked.<br>
<li>2 Heads Washed, Dried Romaine Lettuce torn into bite sized pieces. <br>
<li>2 Large Clove Garlic<br>
<li>1/2 Cup plus 2 Tablespoons Olive Oil<br>
<li>1 ½ Teaspoons Salt<br>
<li>¼ Teaspoon of Dry Mustard<br>
<li>A Generous Grating of Black Pepper<br>
<li>5 Fillets of Anchovy (Packed in Olive Oil)<br>
<li>½ Teaspoon Worcestershire Sauce<br>
<li>2 Tablespoons Red Wine Vinegar<br>
<li>1 Raw Egg or ¼ Cup Egg Beaters™<br>
<li>Juice of 1 Lemon<br>
<li>¼ Cup Parmesan Cheese <br>
<li>4 large flour tortillas<br>
<p>Slice one clove of garlic in half and rub it well over the interior of a large wooden salad bowl. Using the back of a spoon and a fork, mash into a paste any remaining garlic from the rubbing process and the other clove of garlic. Add the 5 filets of anchovy, continue to mash the paste. Drizzle into the paste 2 tablespoons olive oil, continuing to stir and mash, add the Worcestershire, salt, mustard and pepper. Wisk in the red wine vinegar and remaining ¼ cup of olive oil, wisk until well incorporated. Drop the egg from the shell into the mixture or add in the ¼ cup of Egg Beaters™, squeeze the lemon juice over the egg (removing any seeds) and wisk again until creamy; allowing the dressing to coat the sides of the bowl. Add the romaine lettuce and parmesan cheese, toss to coat well. Sprinkle the 8 ounces of flaked Kippered Wild King Salmon over the top and toss again. Lay a generous amount along one side of a flour tortilla, fold in the two ends and roll. Repeat for other three wraps. Cut diagonally and serve.
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<p>Yields: 4 wraps.
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