- 8 big flour tortillas (taco size)
- 5oz / 150g garlic or herb soft cheese, softened
- 6oz / 170g smoked salmon
- 2 tablespoons capers
- 1 cup shredded 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 fraiche.
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