Hot salmon burguros

Ingredients for Hot salmon burguros

Instructions for Hot salmon burguros

To prepare the Hot salmon burguros recipe, please follow these instructions:

The oven is preheated to 180 degrees. A large refractory dish with low edges lubricates well.

Rinse the fish under cold water and dip it dry with a kitchen roll. Put the fish in a sauté pan or a large flat bottom pan. There is so much water pouring that it just covers. Salt and pepper added. Let the fish boil and then turn down the flare so that the water is just in motion. Put on the lid and let the fish poke for 5 - 7 minutes, or until it flakes when you try it off with a back of a knife.

The fish is poured and the fish is divided into flakes, removing the skins and legs. Put the fish in a bowl. Now the oil is heated on a pan. Onion, chilli and chilli powder are cooked by lowering until the leaves are clear and clear. Any excess oil is poured out and the onion and chilli mixed with the fish. Add creme fraiche and season with salt and pepper.

Heat one tortilla at a time on a dry stir fry pan for approx. 40 seconds until it can bend. Take it off the forehead and bend the two edges facing each other towards the center so they will lay a little on top of each other. The bottom end is then folded towards the middle to form a small pocket. The pocket is filled with fish fillet and closed with a toothpick. The finished buritto is laid in a refractory dish. This is repeated until all the buritos are ready.

The cheese is sprinkled over the dish, which is then covered with silver foil. The dish is put in the oven for 30 minutes. The toothpicks are removed and the dish is served with shredded salad, tomato slices and guacamole.