Quesadillas with Burren Hot Smoked Salmon

Quesadilla with Burren Smokehouse Hot smoked salmon

We like easy recipes, and this one is definitely that and doesn't require much cooking at all. Tasty and healthy, great for when it gets warmer outside!

Serves 6 (3 wedges each)


3 tblsp fresh lime juice, divided
3/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2/3 cup corn
1 jalapeño pepper, seeded and minced
15oz / 425g black beans in a can, rinsed and drained
140g pack of Burren hot smoked Irish Organic Salmon with Honey, Lemon & Dill, flaked
3oz / 85g shredded mature cheddar cheese
1.5oz / 40g grated hard goats or sheep cheese
6 (10-inch/25 cm) flour tortillas (wraps)
Cooking oil
3/4 cup halved cherry tomatoes
1/2 cup peeled and diced avocado
1/4 cup sour cream (or regular cream with lemon juice mixed in)
1/8 tsp salt
Cilantro sprigs (optional)
Lime wedges (optional)


Mix together 2 tblsp of the lime juice, the onion, cilantro, corn, jalapeño, black beans and salmon, stirring well. On a separate plate, combine the cheeses. Divide half of cheese mixture evenly among 3 tortillas. Divide the bean mixture among the tortillas. Sprinkle evenly with remaining cheese. Top with remaining 3 tortillas.

Heat a large frying pan over medium-high heat and coat it with cooking oil. Carefully place 1 quesadilla in the pan and cook for 4 minutes on each side, until it is of a nice golden colour. Remove and keep warm. Wipe the pan clean with paper towels. Cook the remaining quesadillas the same way. Cut each quesadilla in half, and each half into 3 wedges.

Combine remaining 1 tblsp of lime juice, tomatoes, avocado, sour cream and salt. Mix it through gently. Serve with quesadillas. Garnishing with cilantro sprigs and lime wedges is optional but very delicious.

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