Wood Roasted Huon Salmon Breakfast Tortilla

Ingredients

• 2x 150g Premium Hot smoked Salmon portions
• 6 9" Soft Tortillas
• 1 Lime
• 12 Free range eggs
• 1 tsp Korean chilli paste
• 2 Cucumbers
• 2 Cups Kale
• 2 Avocados
• 3/4 Cup Cream cheese
• 1 Large red onion
• 1/2 Ground Cumin
• 1/2 Ground Corinder (or bunch of fresh)
• 1 tsp Honey
• 2 Garlic cloves
• 1/2 tsp Smoked Paprika
• 1 Lemon juice
• Pinch Sea salt
• Pinch Cracked pepper

Method

1. 1

   For the avocado mousse - Combine avocado in a processor or blender with cream cheese, cumin, coriander, smoked paprika, honey, crushed garlic and lemon juice. Process until smooth. Check seasoning and refrigerate

2. 2

   Chili Omelette - Combine eggs and Korean chili paste. Whisk thoroughly.

3. 3

   Heat a large fry pan with a little ghee and add half the egg mixture and gently whisk until the eggs begin to set. Using a spatula, turn the omelette over like a pancake and remove. Repeat for the remainder of the egg.

4. 4

   Remove skin from the smoked salmon and flake with a fork. Add a squeeze of lime

5. 5

   Create the cucumber ribbons by peeling length ways. Lightly salt before use.

6. 6

   Combine avocado mousse, salmon, kale and slices of the chili omelette into each tortilla to serve. Garnish with slices of lime.