Smoked salmon & egg tortilla
Smoked salmon & egg tortilla. In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Smoked salmon is the perfect party food — elegant and easy. This smoked salmon derives its flavor from Alder wood planks. I get these planks at the local lumber yard. To cook Smoked salmon & egg tortilla you need 5 ingredients and 6 steps quickly.
The ingredients needed to make Smoked salmon & egg tortilla:
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2 of Whole wheat tortilla
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6 slice of Smoked salmon
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1 slice of Avocado
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1 cup of Alfalfa sprouts
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4 of Eggs
Steps to make Smoked salmon & egg tortilla:
- Warm up tortillas for a few minutes
- Place three slices of smoked salmon on top of each warmed tortilla
- Layer the sliced avocado and a handful of alfalfa sprouts
- Fry up four eggs total, two per serving. Add a pinch of salt and pepper.
- Enjoy
- From: http://greatest.com
This salmon recipe starts with an easy brine and ends in the BEST salmon ever! Hundreds of years ago, salmon was smoked by native Americans as a way of preserving the fish. Some tribes in the Pacific Northwest carry on that tradition by arranging seasoned fish fillets on wooden stakes and smoking them over white hot coals in a pit. Cold smoking, which is the kind of slice-able smoked fish you get in fancy boxes from Scotland is an entirely different thing. Almost everyone in Salmon Country hot smokes their fish.
