Slice the salad potatoes into rings. Heat a pan with olive oil and fry the potato rings until crispy and cooked through, season with salt and pepper.
Peel and separate the iceberg lettuce to have large leaves.
Cut the cucumber and tomato into thin slices.
Place the lettuce leaves on a flat surface and make an incision halfway through the hardest part.
In the compartments add the potato slice, cream cheese, cucumber, tomato, apple and smoked haddock. Season with salt and pepper. Fold together in a triangle wrap or burrito.
