Smoked Salmon Quesadilla

A wonderful, comforting and easy Mexican recipe with an Irish twist!
Quesadilla recipe Burren Smokehouse
4 People
30 mins


8 big flour tortillas (taco size)
5oz / 150g garlic or herb soft cheese
6oz / 170g Burren Cold Smoked Salmon
2 tblsp. capers
1 cup shredded monterey jack cheese
Crème fraîche, optional
1/2 cup sour cream
1 tblsp. fresh dill, finely chopped
1 avocado, peeled and sliced
1 1/2 cups cherry tomatoes, halved
1/2 red onion, sliced


  1. Lay out 4 tortillas; spread the herb soft cheese among them. Divide and top each tortilla with salmon, capers, and cheese. Top with remaining tortillas.

  2. In a small bowl, combine sour cream with dill; set aside.

  3. In a frying pan large enough for the tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. Cook tortillas in the frying pan for 2 to 3 minutes on each side or until cheese has melted and the tortillas are golden brown; turn them with a large spatula.

  4. Serve the tortillas hot - topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with a dollop of crème fraîche if desired, and serve with the sour cream & dill mix.

Product used in this recipe

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