Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, smoked salmon & egg tortilla. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look 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 favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Smoked salmon & egg tortilla is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have smoked salmon & egg tortilla using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Smoked salmon & egg tortilla:
- Prepare Whole wheat tortilla
- Get Smoked salmon
- Get Avocado
- Prepare Alfalfa sprouts
- Take 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. I get these planks at the local lumber.
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
Quick enough to make on a weeknight, and fancy enough to impress. Frequently smoked salmon is called lox, but they're different things. This is a step-by-step tutorial on how to smoke salmon or any other fatty fish. These instructions can work for other fish such as bluefish and mackerel. Salmon can be cold smoked or hot smoked, dry brined or cured in a liquid brine.
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