Smoked Salmon Tacos
This is a twist on a bagel with lox. I used leftover homemade smoked salmon, corn tortillas, and crème fresh to make breakfast tacos. Then I topped them with red onion and caper salsa and chopped chives. You could also use lox, rather than homemade smoked salmon for the tacos if you wish. The recipe is easy to double or triple if you plan to have company. Serve it with some orange juice and a side of fruit for a complete breakfast.
Prep Time: 15 minutes (if making homemade tortillas)
Cook Time: 15 minutes
6 corn tortillas (either make half the recipe, or refrigerate for another meal)
8 ounces smoked salmon (or lox)
¼ cup red onion, finely diced
¼ cup capers, drained and coarsely chopped
3 tablespoons chives, finely chopped
crème fraiche (or thick yogurt)
Tortilla press for the corn tortillas is helpful.
Chop the onion and capers and mix together. Set aside.
Break up the smoked salmon into bite size pieces.
Make the tortillas according to the recipe in the link.
Take a tortilla, add a dollop of crème fraiche to the center. Place a couple small pieces of the salmon on top of the crème fraiche. Spoon some of the red onion and caper salsa on top of the salmon. Sprinkle with the chopped chives.
Repeat with the remaining ingredients to make 5 more tacos.
Serve with a glass of orange juice and a side of fruit for a complete breakfast.