Skip to main content

100g cream cheese

100g sour cream

½ stem spring onion, finely diced

½ 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

  1. In a mixing bowl, blend the cream cheese and sour cream until smooth.
  2. Add onion, lemon juice, zest, coriander, and horseradish sauce, mix thoroughly. 
  3. Flake the cooked salmon and gently fold through the cream cheese mixture, being careful not to break up the salmon too much.
  4. Allow to chill slightly.
  5. Pre-heat an oven to 180°C.
  6. 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.
  7. Place the cream cheese and horseradish dip into a bowl. Do the same with the tortilla crisps and serve.

Recipe by Nurtured Seafood