Tortillas with salmon, red onion and coriander

Name: tortillas with salmon, red onion and coriander
Cook time: 55 min
Total time: 205 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Red pepper; 100 ml preserving vinegar; 100 ml tap water; 50 g granulated sugar; 1 tl juniper; 1 tl coriander seed; 1 tl ground laurel; 3 Red onion; 225 g wheat flour; tl salt; tl baking powder; 75 ml water hot; 50 ml beet juice; 60 ml sunflower oil; 2 lime; 200 ml creme fraiche; 1 el horseradish in pot; 300 g fresh salmon fillet; 15 g fresh coriander; 1 ready to eat avocado

Pink tortillas with coriander seeds, bay leaves, red onions, limes, salmon and avocado.

Ingredients

Kitchen Stuff

1 cling film
1 grill pan
1 rolling pin

Directions

Remove the stalk from the red pepper. Roll the pepper between your hands so that the seeds fall out and cut into thin rings.
Put the vinegar, water, sugar, juniper, coriander seeds, bay leaves and a pinch of salt into a saucepan.
Bring to medium heat with medium heat. Cook for 10 minutes on low heat.
Cut the onions into half rings. Turn off the heat, add the onions, put the lid on the pan and let stand for 30 minutes so that the flavors can withdraw.
Put the onions and the moisture in a lockable pot. If the pot is not completely filled, top up with water.
Close the pot and put in the refrigerator for at least 2 hours.
For the tortillas, mix the flour, salt, baking powder, water, beet juice and oil in a bowl.
Knead everything into a cohesive and supple dough.
Cover the dough with cling film and let rest for 15 minutes.
Meanwhile, grate the green skin of the lime and press 1 fruit. Cut the other into segments.
Mix the crème fraîche, horseradish, the lime zest and 2 tsp lime juice. Season with pepper and salt.
In the meantime, heat the grill pan without oil or butter and grill the salmon for 4 minutes. Turn halfway. Divide the salmon into pieces.
In the meantime, cut the coriander roughly.
Halve the avocado halfway in half and remove the kernel. Scoop the flesh from the skin with a spoon and cut into slices.
Divide the tortilla dough into 16 rolls and roll out with the rolling pin until round Ø 9 cm.
Heat 2 frying pans without oil or butter and fry the tortillas on low heat for 2 minutes until done. Turn halfway.
Spread the tortillas with horseradish cream, avocado, pickled onions, salmon and coriander. Serve with the lime wedges.