Salmon Tacos

This is originally from 'Season to Season' by Sophie Dahl.  I love this recipe book - it is full of lovely, light meals and includes lots of vegetarian options which I do like for a wee change.  I really enjoy the style of Sophie's writing too, kind of like a food memoir in which she talks about her food legacy and inspiration along with the beautiful recipes and photos.

Writing a food memoir is actually my secret ambition but I will see how my blog goes before I get carried away!

The salmon I use for this recipe comes from a fish van, I can't seem to find the actual name of it but I am sure it comes from Eyemouth.  It has a great selection of fish and seafood but this salmon is a particular favourite in my household.  We quite often just stick it in the oven for 15 minutes then eat it with a salad and some crusty bread but this recipe is an alternative suggestion.

Incidentally  I have eaten tacos lots of times with chilli or other mince varieties but my personal favourite is my Barbecue Mince.  However, this recipe has opened up a whole new world to me of how tacos can be used.  If you have any ideas I would love to hear them, some of the fillings I have thought about are crab, chicken or couscous but I am open to suggestions!



75 grams of mayonaise
75 grams of creme fraiche
1 teaspoon of dried red chilli flakes
1 teaspoon of ground cumin
1 lemon
1 bunch of chopped fresh coriander
225 grams of honey glazed hot smoked salmon (this means cooked salmon steaks as opposed to the smoked salmon you have for your starter at Christmas!)
Tacos
Half a red cabbage
1 shallot
2 peppers
1 splash of extra virgin olive oil
Salt

Mix the mayonaise, creme fraiche, chilli flakes, cumin, juice and zest of a lemon and coriander in a bowl.


Flake in the salmon and season to taste.

Put the chopped cabbage, shallot and peppers in a bowl and sprinkle over the oil and salt.

Warm the tacos and serve alongside the salmon and cabbage salad so people can fill them as they see fit!