Baked Smoked Salmon Tor­tilla

Element - - Food -


– serves 6 2 cloves crushed gar­lic 8 spring onion 1 small bunch chives 4 cap­sicums (red & yel­low) diced 350gm boiled and diced potato 10 large free range eggs 1 cup sour cream 175gm grated ched­dar 175gm grated parme­san 500gm sliced smoked salmon sea­son­ing to taste Pre heat oven to 190 c. Sweat the gar­lic, cap­sicums in a pan with olive oil, add the chopped spring onion. Let cool then add the potato. Beat eggs, sour cream, cheese and chives in a large bowl, then stir in the cooled veg­eta­bles. Sea­son to taste. Pour half the mix­ture into a lined bak­ing dish, layer with 1/2 the smoked salmon. Top up with the rest of the mix­ture, layer the rest of the salmon. Bake for 30-40 min­utes or un­til golden brown & set in the mid­dle. Re­move from the oven, let cool and set. Run a blade around the edge, in­vert onto a cut­ting board, trim edges if nec­es­sary. Serve with a wild rocket salad tossed with white bal­samic dress­ing (add oven roasted vine toma­toes as an op­tional ex­tra).

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