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Smoked Salmon Quesadilla with Goat Cheese & Salmon Caviar Crème Fraiche

SERVINGS
Makes 16 – 24 whole quesadilla Servings
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SERVINGS
Makes 16 – 24 whole quesadilla Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1/2 pound sliced smoked salmon
  • 1 pound –6oz package, fresh goat cheese log
  • 1/4 cup finely chopped scallions
  • 1/2 cup crème fraiche or sour cream
  • 2 ounce jar of salmon roe
  • Preparation

    Baking Directions:

    Remove the salmon from its package and pull the slices apart.

    Lay out a tortilla, spread a thin layer of goat cheese, top with a slice of smoked salmon and sprinkle with some chopped scallion.

    Finish by topping off with a second tortilla, pressing down.

    This may be done up to a day in advance, keeping the finished quesadilla refrigerated.

    Heat a non-stick pan over medium heat, spray lightly with evo oil, add a tortilla and cook till golden, flip and cook the second side.

    Serve by cutting each quesadilla into quarters, top each piece with a small dollop of cream fraiche and a few salmon roe eggs.

    Serve immediately.