Recipes

Gemma and Becky The Gills Gals

Gemma & Becky aka The Gills Gals x

Smoked Salmon Brunch Tacos

Smoked Salmon Brunch Tacos

Smoked Salmon Brunch Tacos

Serves: 2


Tacos are great. So great they shouldn't be restricted to Taco Tuesdays and dinner time. No, it’s time to free the taco for a breakfast treat. This is a very simple smoked salmon taco recipe. You could even make the salsa and guacamole the night before for speed. If you do, make sure you top the guacamole with some extra lime to stop it going brown.

We were lucky enough to be sent some samples to recipe test from The Pished Fish who specialise in curing salmon with booze. For this recipe we used gin and tonic salmon. That’s right, gin and tonic tacos for breakfast. All of our favourite things. We really love the flavours these guys are creating and used their cherry and juniper smoked salmon in our Smoked Salmon Pizza with Dill Crème Fraîche.

This recipe would be equally delicious with plain smoked salmon. But the gin and tonic's zesty flavour, with a little kick, really works and adds something special to the dish.

If you’ve got lots of people over for brunch this is a great recipe to scale up for a group. Get all the ingredients together, pop them down on the table and let everyone start building and tucking into their tacos. We’re sure a mimosa would compliment them perfectly. It’s 12 o’clock somewhere right?

Ingredients

  • 200g gin and tonic cured salmon

  • 4 - 6 small tortillas

  • Cos lettuce (or use any other lettuce leaves but preferably ones with a crunch.

Salsa (makes enough for 4)

  • 4-6 medium tomatoes, peeled and finely chopped

  • ½ red onion, very finely chopped

  • 1 small garlic clove, chopped

  • small splash white wine vinegar

  • ½ lime, juice only

  • ½ bunch coriander, roughly chopped

Guacamole

  • 1 avocado

  • 1 red chilli

  • ½ lime, juice only

  • ½ bunch coriander, roughly chopped

  • 1 small garlic clove, chopped

Method

  1. Start by making the guacamole and salsa. For the salsa; combine the tomatoes, red onion, garlic lime juice and coriander in a bowl. Set aside in the fridge until you’re ready to serve.

  2. Now for the guacamole. Grab your avocado and run a knife around the avocado (from top to bottom) and twist in half. Pull out and discard the pit. Using a spoon or your thumb, remove the flesh and place into a bowl. Mash the avocado with a fork. Now squeeze over the lime and add the remaining ingredients and add a pinch of salt. Stir and taste test.

  3. If you’re using lettuce slice this up or rip with your hands. Then slice the salmon into strips.

  4. Time to assemble. We’d suggest lightly toasting your tacos. If you're lucky enough to have a gas hob, the easiest way to do this is set a low flame and put your taco onto the stand. Flipping it regularly to it lightly chars.

  5. Grab your taco and start with your guacamole, adding a spoonful, then salsa. Top with your lettuce, add some strips of salmon and tuck in.

gin and tonic taco3.jpg
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