Serves for 6
750 g Norwegian salmon filet, One teaspoon Paprika spice, 30 ml Olive oil, Tortillas, 40 g melted butter, 1 cabbage or salad of your choice (for example red cabbage), salt, freshly ground black pepper, coriander
Ingredients for the Guacamole: 2 avocados, half a red onion (finely diced), 5 g Cumin seeds (lightly toasted), Lime juice to taste
Mix the paprika spice and olive oil together and brush the salmon generous. Roast the salmon in a very hot pan for 3-5 minutes each side or until it is just pink in the middle. Cover the fish with a foil to keep it warm and set aside. Rub the cabbage or salad in fine strips. Place the avocado in a bowl, add the red onion, the cumin seeds and lime juice and mash it all together. Season with salt and pepper.
Coat the Tortilla wraps with the melted butter and toast them lightly in a hot pan for 2 minutes each side, so that they are still pliable. Fill the roasted Tacos with the shredded cabbage or salad, a generous portion Guacamole and the salmon. Sprinkle the Tacos with fresh coriander.
Our Wine Recommendation
The recently arrived First Lady Sauvignon Blanc 2018 from Warwick goes well with the delicious tacos. The elegant and accessible white wine is the perfect meal companion and enchants the palate of the connoisseur with lots of tropical fruit aromas and a beautiful acidity. Or how about the Warwick Professor Black 2017? The blend made from Sauvignon Blanc and Sémillon scores with its fruity and floral notes as well as its good structure – just ideal to fresh sea food and fish.