Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, smoked salmon & egg tortilla. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Smoke and salmon go together like, well, salmon and smoke.
Smoked salmon & egg tortilla is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Smoked salmon & egg tortilla is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook smoked salmon & egg tortilla using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Smoked salmon & egg tortilla:
- Make ready 2 Whole wheat tortilla
- Take 6 slice Smoked salmon
- Get 1 slice Avocado
- Get 1 cup Alfalfa sprouts
- Take 4 Eggs
Sections Best Wood for Smoking Salmon Smoked Salmon on a Pellet Grill Before we jump into smoked salmon recipes, let's talk about why you should be smoking it in. Salmon is smoked by one of two methods: hot-smoking or cold-smoking. Cold-smoked fish is first cured or. This is a step-by-step tutorial on how to smoke salmon or any other fatty fish.
Steps to make Smoked salmon & egg tortilla:
- Warm up tortillas for a few minutes
- Place three slices of smoked salmon on top of each warmed tortilla
- Layer the sliced avocado and a handful of alfalfa sprouts
- Fry up four eggs total, two per serving. Add a pinch of salt and pepper.
- Enjoy
- From: http://greatest.com
These instructions can work for other fish such as bluefish and mackerel. Frequently smoked salmon is called lox, but they're different things. I get these planks at the local lumber. Whether you're after a starter or main. Salmon can be cold smoked or hot smoked, dry brined or cured in a liquid brine.
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