Smoked salmon and herbed cream tacos recipe

Smoked salmon and herbed cream tacos
A dish that takes influences from around the world - Andrew Twort and Dominique Eloise for The Telegraph

This recipe came together from all over the place: pizza from Naples; Mexican tortillas; smoked salmon and cream cheese via an Austrian chef in California. I then couldn’t resist adding a few dollops of mango chutney. Maybe it was just the idea of adding another continent to the mix – you can omit it if you think I’ve gone too far.

You can use large wheat tortillas as the base, but in the recipe I have used the smaller taco bases. If you are feeling very adventurous you could even try corn tortillas.

Prep time: 10 minutes | Cooking time: 16 minutes

SERVES

Four

INGREDIENTS

  • 400g smoked or hot-smoked salmon

  • small bunch of fresh dill, or coriander if you prefer

  • 250g crème fraîche

  • 8 soft corn tortillas (or wheat if you can’t find corn), 12-15cm diameter

  • 1 large red onion, finely sliced

  • olive oil, for drizzling

  • 100g mango chutney, stirred gently to break it down slightly

  • lime, for squeezing

METHOD

  1. Preheat the oven to 180C/160C fan/Gas 4.

  2. Slice the smoked salmon into thin strips or, if you are using hot-smoked fillets, break them into small flakes, discarding the skin.

  3. Finely chop the dill (or coriander), keeping back some fronds of greenery to serve, and stir the chopped herb into the crème fraîche. Add black pepper to taste.

  4. Brown the tortillas on one side in a non-stick frying pan over a medium heat. When each tortilla is lightly brown, place it on a baking sheet with the uncooked side facing up.

  5. Assuming you can fit four tortillas on a tray at a time, you can make and cook these in two batches, devouring the first batch while cooking the second.

  6. Scatter some of the thinly sliced red onion over four tortillas, drizzle with a little olive oil and add a light pinch of salt.

  7. Bake in the oven for eight minutes then remove the tray and top each tortilla with some smoked salmon and the herby crème fraîche.

  8. Dot each of your salmon tortillas with some mango chutney and add a squeeze of lime and a twist of black pepper.

  9. Finish with some dill fronds to decorate and eat immediately. Repeat with the rest of the tacos.