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Ingredients |
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Quantity |
Ingredient (if applicable, as prepared & piece size) |
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unit (g/ml) |
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Salmon Fillet |
1 No. |
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Frozen Mixed Seafood |
1 Pkt |
Defrosted |
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Tinned Crab Meat Chunks |
1 No. |
Drained |
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Jalapeno Peppers in brine |
50g |
Chopped |
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Patum Poachers Relish |
1 tbsp |
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Shallot |
1 No. |
Finely chopped |
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Garlic Cloves |
2 No. s |
Finely chopped |
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Fresh Coriander |
Hand full |
Finely chopped |
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Spring Onion |
1 Bunch |
Finely chopped |
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Olive oil |
2 tbsp |
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Tortilla wraps Medium |
1 packet of 8 |
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Mozzarella cheese grated |
1 pkt |
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Spicy cheddar cheese grated |
1 pkt |
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Method |
- Heat oil in a pan and sauté finely chopped garlic and shallots.
- Add defrosted mixed seafood and cook on high heat to evaporate any water. Add chopped spring onions, jalapeno peppers and poachers relish and mix well over high heat.
- Remove from fire and decant into a mixing bowl and keep aside to cool.
- In the same pan fry salmon fillet (skin side down) till the skin is crispy. Cook from all sides for a minute each. Remove from pan and cook for a few minutes.
- Flake the cooked salmon in the cold seafood mix bow, add tinned crab chunks, fresh chopped coriander and mix well.
- Place one tortilla wrap on a chopping board and spread a couple of spoon full of seafood and salmon mix on it.
- Add a mix of spicy cheddar and mozzarella cheese on the seafood mix and then place another tortilla wrap on it. Repeat this process with all the tortilla wraps.
- Heat a clean frying pan and cook the tortilla sandwich on both sides till the tortillas are crispy and the cheese on top of the filling has melted.
- Serve hot with sour cream and chive dip, Chipotle tomato salsa and guacamole.