8 big flour tortillas (taco size)
5oz / 150g garlic or herb soft cheese, softened
6oz / 170g Burren smoked Irish salmon
2 tablespoons capers
1 cup shredded monterey jack or mature cheddar cheese
1/2 cup sour cream
1 tablespoon fresh dill, finely chopped
1 avocado, peeled and sliced
1 1/2 cups cherry tomatoes, halved
1/2 red onion, sliced
Crème fraîche, optional
Lay out 4 tortillas; spread each with half of the herb soft cheese. Divide and top each tortilla with salmon, capers, and cheese. Top with remaining tortillas.
In a small bowl, combine sour cream with dill; set aside.
In a frying pan large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. Cook tortillas in the frying pan 2 to 3 minutes per side or until cheese has melted and the tortillas are golden brown; turn them with a large spatula.
Serve hot - topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with a dollop of crème fraîche. Bon appetit!