Salmon and fruit tacos
300 g Benfumat smoked salmon loin
8 small corn tortillas
1 Greek yoghurt
Red fruits mix
Cut the salmon loin into sashimi slices, approx. 1/2 centimetre slices.
Finely dice the mango.
Cut the red fruits in half.
Add the yogurt into a sauce bottle or piping bag.
Dress the arugula with oil.
Heat the tortillas on a griddle or in a frying pan without any oil.
For the salmon and red fruits taco:
Lay a bed of arugula and salmon slices on the tortillas , garnish with yoghurt and red fruits.
For the salmon and mango taco:
Lay a bed of arugula and salmon slices on the tortillas, garnish with yoghurt, mango, lime zest and sprouts.