Smoked Salmon Soft Tacos
SSST + fresh corn on the cob = great summer dinner
4 – 6 oz smoked salmon, thinly sliced
¾ cup softened cream cheese
1 heaping tablespoon capers, rinsed and drained
1 heaping teaspoon mustard
1 teaspoon plain yogurt
Dash of freshly-ground black pepper
4 small corn tortillas
Vegetables and herbs you like to eat with smoked salmon, cut into strips. I used tomato, onion, cucumber, jalapeño, basil and mint.
Diced hard boiled egg would be good with this, as would a squeeze of lemon, but I used neither.
Combine cream cheese, capers, mustard, yogurt, and black pepper.
Soften the tortillas by wrapping them in a damp paper towel and microwaving for 15-20 seconds.
Spread the cream cheese and caper mixture onto the softened tortillas and stuff as you’d like with the other ingredients. Finish with a squeeze of lemon, if desired.
If you want to be fancy, instead of folding them taco style, you can roll them and slice as you would a sushi roll. How pretty!
-Elena
4 – 6 oz smoked salmon, thinly sliced
¾ cup softened cream cheese
1 heaping tablespoon capers, rinsed and drained
1 heaping teaspoon mustard
1 teaspoon plain yogurt
Dash of freshly-ground black pepper
4 small corn tortillas
Vegetables and herbs you like to eat with smoked salmon, cut into strips. I used tomato, onion, cucumber, jalapeño, basil and mint.
Diced hard boiled egg would be good with this, as would a squeeze of lemon, but I used neither.
Combine cream cheese, capers, mustard, yogurt, and black pepper.
Soften the tortillas by wrapping them in a damp paper towel and microwaving for 15-20 seconds.
Spread the cream cheese and caper mixture onto the softened tortillas and stuff as you’d like with the other ingredients. Finish with a squeeze of lemon, if desired.
If you want to be fancy, instead of folding them taco style, you can roll them and slice as you would a sushi roll. How pretty!
-Elena
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