This pumpkinseed flour egg tortilla filled with salmon cream is an ideal party food even for a New Year’s Eve celebration. Amazingly easy to make, it is bound to be an absolute success.
Place the salmon on a baking tin and bake it in a ventilated oven preheated to 180 °C for 7-8 minutes. Cool it.
In a bowl, mash the baked salmon and mix it together with the plain cream cheese, the salt and pepper and the 2 tbsp milk thistle oil.
Beat the four eggs with a big pinch of salt and then mix in the pumpkinseed oil.
Heat a spoonful of rape seed oil in a large pan and pour the dough in it. Fry it at low heat and then repeat the procedure again. This will make for two thicker, pancake-shaped pieces.
When the tortillas have cooled, spread them with the salmon-cream cheese paste and wrap them up like a pancake.
Before serving, cut the tortillas into 2 cm thick pieces and pierce them with a bamboo stick.