Smoked Salmon with Soft Potato Tacos

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.