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Salmon Tortillas

Smoked salmon is a wonderful breakfast treat. This version, served with herb-infused scrambled eggs and salmon roe, makes for a memorable start to the day.

Salmon Tortillas

Serves 6

6 eggs, lightly whisked

½ cup cream

½ cup chives, finely chopped

2 tbsp dill, chopped

20g butter

6 large flour tortillas

12 slices smoked salmon

2 tbsp salmon roe

100g baby rocket leaves

1 red onion, thinly sliced

2 tbsp baby salted capers, rinsed,

lemon wedges, to serve 

 

Preheat barbecue flat plate on medium. Whisk eggs, cream, chives and dill together. Season.

Heat butter in a frying pan over barbecue. Add eggs and using a spatula, fold to create ribbons of egg. Cook, stirring, for 3 minutes.

Wrap tortillas in foil and
place on barbecue to warm. Place salmon in tortillas and top with a spoonful of egg and salmon roe. Serve with rocket, red onion, capers and lemon.

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