Regal Salmon Tortillas with blistered cherry tomatoes and chili aioli
- Difficulty: Medium
- Serves: 5
- Preparation time:
- Cooking time:
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- 200g Regal Cold Smoked Salmon
- 2 cups corn masa flour
- 1 ½ cups water, warm
- 1 teaspoon salt
- 100g grated gruyere cheese, grated
- 2 tablespoons fresh parsley, Chopped
- 150g cherry tomato
- 6-8 cloves garlic
- 1 tsp wholegrain mustard
- 2 tablespoons wine vinegar, white
- 1 lemon juice
- 2 egg
- 1 teaspoon sea salt
- 1 teaspoon black pepper, grounded
- 1 cup (250ml) grapeseed oil or olive oil, extra virgin
- 1-4 small hot chillies, chopped very finely
Mix the corn masa flour with salt and warm water to form a stiff dough. Add more water or flour if needed. Divide the mixture into small balls about the size of walnuts and roll. Leave to rest for 10 minutes, covered in damp kitchen paper towels.
Make the chilli aioli. In the bowl of a food processor or blender place the garlic, mustard, vinegar, lemon juice, eggs and seasoning. Blend for at least 1 minute. Slowly drizzle the oil into the food processor while running at full speed until thickened. Remove from the blender and then mix in the chopped chilli. Stir to combine well and season to taste.
Use a tortilla press or rolling pin to press each ball into a flat pancake, about 2mm thick. Heat a non-stick frying pan on medium to hot heat. Dry fry each of the tortillas for 1 minute on first side, until starting to brown. Turnover, sprinkle with a little of the grated cheese, and cook second side until cheese melts. Remove from pan and set aside underneath a dry kitchen towel to prevent them from drying out.
Heat the frying pan again on a hot heat, and toss the cherry tomatoes until charred and just heated through, about 2-3 minutes.
Arrange Regal Cold Smoked Salmon on top of grilled tortillas, and blistered tomatoes. Drizzle over chilli aioli and sprinkle with fresh herbs. Serve with avocado wedges, slices of lime and extra chilli if desired.