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Pumpkinseed flour egg tortilla with salmon cream
This pumpkinseed flour egg tortilla filled with salmon cream is an ideal party food even for a New Year’s Eve celebration. Amazingly easy to make, it is bound to be an absolute success.
Production
01
Place the salmon on a baking tin and bake it in a ventilated oven preheated to 180 °C for 7-8 minutes. Cool it.
02
In a bowl, mash the baked salmon and mix it together with the plain cream cheese, the salt and pepper and the 2 tbsp milk thistle oil.
03
Beat the four eggs with a big pinch of salt and then mix in the pumpkinseed oil.
04
Heat a spoonful of rape seed oil in a large pan and pour the dough in it. Fry it at low heat and then repeat the procedure again. This will make for two thicker, pancake-shaped pieces.
05
When the tortillas have cooled, spread them with the salmon-cream cheese paste and wrap them up like a pancake.
Tip:
Before serving, cut the tortillas into 2 cm thick pieces and pierce them with a bamboo stick.
Ingredients
2
Tbsp
2
Tbsp
4
piece(s)
egg
2
pinch
1
pinch
125
g
plain cream cheese
100
g
Salmon filet