Corn Tortilla with Salmon, Beetroot Humus and Horseradish Cream
To define my affection towards salmon is near impossible. I try to be a conscious eater and thus eat predominantly vegetarian. But I have absolutely no willpower against salmon. Yesterday, I was at a wedding with a big buffet. I ended up with a plate consisting of only salmon and vegetables. Then, as a dessert, I had some more salmon, thus skipping the cheesecake.
I can hear you gasping right now. I’m still shocked too. I guess thats how much I love salmon.
After my big salmon-splurge yesterday, I was having some serious cravings for more salmon. So I whipped together this lunch that turned out to be pretty spectacular. I discovered that salty salmon, sweet beetroot hummus, sour apple and a punchy horseradish cream make the perfect filling for a corn tortilla (or a luxe sandwich, for that matter!). The recipe is quick and simple, but you will definitively make an impression if you serve this for lunch. Plus, you can’t really ever go wrong with salmon, can you?
Corn Tortilla with Salmon, Beetroot Hummus and Horseradish Cream
8 (corn) tortilla’s (store-bought), prepared according to package
400 gram of salmon (avoid farm-raised), prepared according to your preferences
1 green apple, diced
Spring onion and mint
1 medium sized beetroot, cooked
1 cup canned chickpeas, drained and rinsed
2 tbsp tahini
2 gloves of garlic
salt and pepper
4 tbsp Sour Cream
2 tbsp Horseradish
1 handful of mint
(juice from) 1/2 squeezed lime
1. Beetroot humus: place all the ingredients in a bowl and mix until smooth with your immersion blender. Season with salt and pepper.
2. Horseradish cream: place all the ingredients in a bowl and mix until smooth with your immersion blender.
3. Place one corn tortilla on a plate and add a good amount of humus. Top with the salmon, diced apple, spring onion and mint. End with a drizzle of horseradish cream. Serve with some extra mint and lime. Enjoy!