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.