Seafood Quesadillas made with Patum Peperium Poacher's Relish

Seafood Quesadillas made with Patum Peperium Poacher's Relish



Ingredient (if applicable, as prepared & piece size)


unit (g/ml)

Salmon Fillet

1 No.


Frozen Mixed Seafood

1 Pkt


Tinned Crab Meat Chunks

1 No.


Jalapeno Peppers in brine



Patum Poachers Relish

1 tbsp



1 No.

Finely chopped

Garlic Cloves

2 No. s

Finely chopped

Fresh Coriander

Hand full

Finely chopped

Spring Onion

1 Bunch

Finely chopped

Olive oil

2 tbsp


Tortilla wraps Medium

1 packet of 8


Mozzarella cheese grated

1 pkt


Spicy cheddar cheese grated

1 pkt



















  1. Heat oil in a pan and sauté finely chopped garlic and shallots.
  2. 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.
  3. Remove from fire and decant into a mixing bowl and keep aside to cool.
  4. 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.
  5. Flake the cooked salmon in the cold seafood mix bow, add tinned crab chunks, fresh chopped coriander and mix well.
  6. Place one tortilla wrap on a chopping board and spread a couple of spoon full of seafood and salmon mix on it.
  7. 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.
  8. 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.
  9. Serve hot with sour cream and chive dip, Chipotle tomato salsa and guacamole.
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