Quesadilla with Burren Smoked Salmon

Quesadilla with Burren Smoked Salmon


by Birgitta & Peter Curtin owners of The Burren Smokehouse

of Co. Clare  

An easy and yet satisfying Mexican recipe with an Irish twist! It is more "assembly" than cooking required which makes it ideal for a week night's din Read More
Prep Time

15 Minutes

Cooking Time

0 Minutes


2-4 People


  • 8 big flour tortillas (taco size)
  • 5oz / 150g garlic or herb soft cheese, softened
  • 6oz / 170g smoked salmon
  • 2 tablespoons capers
  • 1 cup shredded mature cheddar cheese
  • 1/2 cup sour cream
  • 1 tablespoon fresh dill, finely chopped
  • 1 avocado, peeled and sliced
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 red onion, sliced
  • Crème fraîche, optional


Lay out 4 tortillas; spread each with half of the herb soft cheese. Divide and top each tortilla with salmon, capers, and cheese. Top with remaining tortillas. In a small bowl, combine sour cream with dill; set aside. In a frying pan large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. Cook tortillas in the frying pan 2 to 3 minutes per side or until cheese has melted and the tortillas are golden brown; turn them with a large spatula. Serve hot – topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with a dollop of crème fraiche.

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