Wood Roasted Huon Salmon Breakfast Tortilla
Who said soft tacos were just a dinner dish? This breakfast option is super easy and one that the whole family will enjoy.

- Preparation:
- 10 Minutes
- Cooking:
- 40 Minutes
- Serves:
- 6
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
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
Chili Omelette - Combine eggs and Korean chili paste. Whisk thoroughly.
-
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
Remove skin from the smoked salmon and flake with a fork. Add a squeeze of lime
-
5
Create the cucumber ribbons by peeling length ways. Lightly salt before use.
-
6
Combine avocado mousse, salmon, kale and slices of the chili omelette into each tortilla to serve. Garnish with slices of lime.
Wood Roasted Huon Salmon Breakfast Tortilla