REGISTER FOR OUR NEWSLETTER
Sign up for our newsletter as a registered Pödör club member
5% Newsletter discount after every purchase, even for items on sale
Pumpkinseed flour egg tortilla with salmon cream
This pumpkinseed flour egg tortilla filled with salmon cream is an ideal party food even for a New Year’s Eve celebration. Amazingly easy to make, it is bound to be an absolute success.
Production
01
Place the salmon on a baking tin and bake it in a ventilated oven preheated to 180 °C for 7-8 minutes. Cool it.
02
In a bowl, mash the baked salmon and mix it together with the plain cream cheese, the salt and pepper and the 2 tbsp milk thistle oil.
03
Beat the four eggs with a big pinch of salt and then mix in the pumpkinseed oil.
04
Heat a spoonful of rape seed oil in a large pan and pour the dough in it. Fry it at low heat and then repeat the procedure again. This will make for two thicker, pancake-shaped pieces.
05
When the tortillas have cooled, spread them with the salmon-cream cheese paste and wrap them up like a pancake.
Tip:
Before serving, cut the tortillas into 2 cm thick pieces and pierce them with a bamboo stick.
Ingredients
2
tbs
2
tbs
4
piece(s)
egg
2
pinch
1
pinch
125
g
plain cream cheese
100
g
Salmon filet