Ingredients
- 100g cream cheese
- 100g sour cream
- 0.5 stem spring onion, finely diced
- 0.5 lemon, juiced & zested
- 3 fresh coriander stems, finely chopped
- 2 tsp horseradish sauce
- salt to taste
- 150g NZ king salmon fillet, skin removed), steamed lightly untill cooked then chilled
- 4 tortilla wraps
- 30ml olive oil
- Flaky sea salt
Recipe also works with:
Method
- In a mixing bowl, blend the cream cheese and sour cream until smooth.
- Add onion, lemon juice, zest, coriander, and horseradish sauce, mix thoroughly.
- Flake the cooked salmon and gently fold through the cream cheese mixture, being careful not to break up the salmon too much.
- Allow to chill slightly.
- Pre-heat an oven to 180°C.
- Brush the tortilla wraps on both sides with the olive oil, lightly season with sea salt, cut into bite size shapes. Place the tortilla shapes on a baking tray & bake until golden. Allow to cool.
- Place the cream cheese and horseradish dip into a bowl. Do the same with the tortilla crisps and serve.
Species used in this recipe
King salmon Mãori Name: Hāmana
King salmon are members of the Salmonidae family (trout, salmon). They were introduced to New Zealand early in the twentieth century. Two related, non ...