Gravlax and Dill Quesadillas with salmon caviar

Name: Gravlax and Dill Quesadillas with salmon caviar
Cuisine: United States
Ingredients: ½ cup sour cream; 4 tablespoons chopped fresh dill; 2 teaspoons drained, rinsed, and chopped capers (optional); Salt and Freshly ground pepper to taste; Salt and Freshly ground pepper to taste; 3 8-inch flour tortillas; 2 teaspoons Dijon mustard; 1 cup grated Monterey Jack cheese; 1 cup grated white cheddar cheese; 3 tablespoons chopped red onion; 2 teaspoons grated lemon zest; 8 thin slices gravlax or smoked salmon; 8 thin slices gravlax or smoked salmon; 2 tablespoons salmon caviar, rinsed and drained

Preparation info

makes
8
hors d’oeuvres

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

This is another festive use for the gravlax. You could substitute purchased smoked salmon or smoked trout or cooked shrimp and use any combination of melting cheeses that you like.

Ingredients

½ cup sour cream
4 tablespoons chopped fresh dill
2 teaspoons<

Americas
United States
Starter
Fish course
Pescatarian
Christmas

Method

Stir the sour cream, 2 tablespoons dill, and capers together. Season with salt and pepper and set aside for 30 minutes to let the flavors develop.

Preheat the oven to 450°F. Lightly