for 10 pieces

To marinate the salmon

2 parcel

Smoked salmon fillet (each approx. 150 g)

1 tbsp	olive oil
1 ½ tsp	harissa
½ tsp	salt

Cherry salsa

1	lime
1 tbsp	olive oil
¼ tsp	chilli flakes
½ tsp	sea salt

300 g	cherries
1	spring onion incl. green part
4 sprig	coriander

Topping

1

avocado

To fry the salmon

1 tbsp	oil, for frying
10	corn tortillas
90 g	baby lettuce
2 tbsp	fried onions

How it's done

To marinate the salmon

Dice the salmon.

Combine the oil, harissa and salt. Add the salmon, mix.

Cherry salsa

Rinse the lime in hot water and pat dry. Grate the lime zest into a bowl, squeeze in the juice. Add the oil and chilli flakes, mix and season with salt.

Pit and quarter the cherries. Finely chop the coriander and spring onions incl. greens, mix everything together.

Topping

Slice the avocado.

To fry the salmon

Heat the oil in a frying pan. Fry the diced salmon for approx. 2 mins. all over. Prepare the tortillas according to the packet instructions. Arrange the salad, avocado and salmon on top of the tortillas, drizzle with the cherry salsa, top with the fried onions.

Show complete recipe