Roast the wrap briefly in a dry frying pan and cut in half. Roast the pine nuts light in the same frying pan. Spread a layer of the Bettine spread on the wrap. Mash the avocado until a smooth mousse and spread it over the spread. Scatter the goat cheese balls, the pomegranate seeds, the ruculasla and half the pine nuts. Finish with some pepper and salt, make a roll of it and serve right away.
Spread a layer on the other half of the wrap with Bettine goat cheese spread. Place several pieces of smoked salmon on the spread and sprinkle everything with the remaining pine nuts, red onion and garden cress. Roll the wrap and serve right away.