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Smoked salmon quesadillas

Serves: 4

Cooking time: 15


  • 4 white tortillas
  • 500g smoked Salmon
  • 100g sour cream
  • 1 cup spring onions, thinly sliced
  • sprinkle chilli flakes
  • ½ cup fresh coriander leaves
  • 1 tomato, deseeded and diced
  • 2 cups cheese, grated

Cooking instructions

  1. Preheat barbecue to a low heat.
  2. Lay out 2 tortillas on a bench top.
  3. Place Salmon, sour cream, spring onions, chilli flakes, coriander, tomato and cheese in a bowl and mix to form a spreadable filling.
  4. Spread the Salmon mixture over each rolled out tortilla and top with remaining tortillas.
  5. Lightly spray barbecue with non-stick spray and cook quesadillas for approximately 3 minutes or until golden. Flip and cook the remaining side.
  6. Place cooked quesadillas onto a board, cut into 8 wedges and serve.


An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.