Smoked Salmon Quesadillas
Ingredients
2 Large Tortillas
1 150 gr pkg Smoked Salmon Pate
1 125 gr pkg Cold Smoked Salmon
Freshly Ground Black Pepper
Juice of 1/2 lemon
20 Green Peppercorns (optional)
4-5 leaves Lettuce, shredded
Directions
Bring St. Mary's River Smokehouses Smoked Salmon Pate to room temperature. In a large lightly oiled frying pan, lightly crisp the two tortillas. Spread the pate evenly over the surface of the crisped tortillas.
Place a single layer of St. Mary's River Smokehouses Cold Smoked Salmon over the pate. Grind black pepper evenly over salmon, to taste. Squeeze juice of 1/2 lemon over surface and sprinkle with shredded lettuce. Place second crisped tortilla over top to form a sandwich. Cut into wedges and serve. (May be served cold, but best served on a warm tortilla.)
2 Large Tortillas
1 150 gr pkg Smoked Salmon Pate
1 125 gr pkg Cold Smoked Salmon
Freshly Ground Black Pepper
Juice of 1/2 lemon
20 Green Peppercorns (optional)
4-5 leaves Lettuce, shredded
Directions
Bring St. Mary's River Smokehouses Smoked Salmon Pate to room temperature. In a large lightly oiled frying pan, lightly crisp the two tortillas. Spread the pate evenly over the surface of the crisped tortillas.
Place a single layer of St. Mary's River Smokehouses Cold Smoked Salmon over the pate. Grind black pepper evenly over salmon, to taste. Squeeze juice of 1/2 lemon over surface and sprinkle with shredded lettuce. Place second crisped tortilla over top to form a sandwich. Cut into wedges and serve. (May be served cold, but best served on a warm tortilla.)
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