I realise that I could possibly have just made the world’s first quintessentially British taco.
Potato. And smoked salmon.
It’s basically glorified fish and chips.
Only less greasy. And therefore better for you.
I realise that chopped up smoked salmon is not the most photogenic of items and so I need to convince you with my words.
Let’s start with the salmon – add a dollop of mayo, squeeze of lime, crack of black pepper and a couple of spring onions (scallions if you are state-side) and you have one of my all-time favourite lunch items. I spread it on corn cakes, I put it in gluten-free wraps (with a few pea shoots), I sometimes make a pan bread or two and sandwich it in between them. It’s also great on toast, or a jacket potato. Basically just smother it on anything. It makes a delicious change from tuna mayo and it is just as easy to throw together.
Now for the potato tacos – technically they are a pancake (and first made an appearance here) but I made them on a smaller scale and they are soft enough to be able to bend, like a soft tortilla taco thingie. Of course there is no reason why you can’t keep them as pancakes, I just wanted to look all fancy-smancy.
Then to finish things off, a smothering of smashed avocado and lime and a little sprig or two of dill (completely optional. I had to buy a whole packet of the stuff in order to use approximately four tiny fronds, so I have plenty to go around if anyone needs any).
Everything can be made in advance and stored in the fridge, ready for a quick lunch when the need arises. I would just warm up the potato tacos / pancakes a little before using.
Alsooooo, if you do have any left-over tacos / pancakes and smashed avocado then you can make a breakfast of champions the following day by frying the tacos / pancakes lightly in a little olive oil, spread them with the avocado and then top with a crispy olive oil fried egg. Seriously good. It’s all I want for breakfast for now until . . . the next obsession.
Smoked Salmon with Soft Potato Tacos
For the potato tacos:
- 175g mashed potato
- 31g gluten-free self-raising flour
- 1/4 tsp baking powder (gluten-free)
- 1 egg
- 100ml unsweetened almond milk, plus a little extra
For the filling:
- 120g smoked salmon trimmings (I like to use these ones from Sainsbury’s)
- 1 – 2 tbsp mayonnaise, depending on how much mayo you like
- Good squeeze of lime juice
- Pinch of black pepper
- 2 small to medium spring onions, sliced
- 1 avocado
- Pinch of sea salt
- Juice of half a lime
- Fresh dill, optional
- Start with the fillings – in a bowl mix together the smoked salmon trimming, mayo, lime juice, black pepper and spring onions. Mix until combined. Place in the fridge until needed. Remove the seed from the avocado, scoop out the flesh and place in a separate bowl. Add the sea salt and lime juice and mash roughly with a fork. Place in the fridge until needed.
- To make the pancakes – combine all the ingredients together in a bowl. If the batter is a little lumpy use a hand blender to make it smooth. The batter should have a thick consistency but should still be pourable (just). If it won’t even drop off the spoon, add a little more milk, a tablespoon at a time.
- Heat a non-stick frying pan over a medium-low heat. Add 1/4 cup of the batter to the pan and using either a spoon or the bottom of the cup measure, swirl the batter out to make a small circle. Cook for a couple of minutes on each side then place on a wire rack to cool while you cook the rest of the batter.
- To assemble, spread some of the avocado on the taco / pancake, top with some of the smoked salmon mixture and a few sprigs of dill (if using) and fold in half.
© The Pink Rose Bakery 2015