Spicy salmon tortilla wrap

Serves 4-6 people

600 g salmon
fresh coriander  (cilantro)
8 wrap tortillas
150 g lettuce
2 dl sour cream
A few cherry tomatoes
Marinade
Avocado cream


First make the marinade and cut the salmon in finger thick slices. Cover the diced salmon with the marinade and make sure it is evenly distributed. Cover with cling-film and rest in the fridge for 20-30 minutes.

Then make the avocado cream by mixing the avocado with salt, pepper, garlic and sour cream. Add the lime juice. Cover and leave in the fridge.

Heat the tortillas as described on the wrapping. Fry the salmon over medium heat.




Marinade
3 tbsp chilipowder
1-2 small, dried chilis
2 1/2 tsp dried oregano
2 tbsp cumin
2 tbsp paprika powder
1 garlic clove, finely chopped
1 tbsp seasalt
2 tsp ground black pepper
1 tbsp brown sugar

Use a mortar and pestle to mix all the ingredients until you get a thick paste.

0.5 dl olive oil
zest and juice of 1 lime

Mix the spice paste with the olive oil and the zest and juice of the lime.

Avocado cream
2 mature avocados
1 lime
1/2 tsp salt
black pepper
4-5 tbsp sour cream