- 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
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
Chili Omelette - Combine eggs and Korean chili paste. Whisk thoroughly.
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.
Remove skin from the smoked salmon and flake with a fork. Add a squeeze of lime
Create the cucumber ribbons by peeling length ways. Lightly salt before use.
Combine avocado mousse, salmon, kale and slices of the chili omelette into each tortilla to serve. Garnish with slices of lime.