Gravlax and Dill Quesadillas with salmon caviar

Preparation info

  • Difficulty


  • makes


    hors d’oeuvres

Appears in

Cooking One on One

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.


  • ½ cup sour cream
  • 4 tablespoons chopped fresh dill
  • 2 teaspoons drained, rinsed, and chopped capers (optional)
  • 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
  • 2 tablespoons salmon caviar, rinsed and drained


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 brush the tops of the tortillas with mustard. Place 2 tortillas on an ungreased baking sheet. Sprinkle each with the Monterey Jack, cheddar, onion, remaining dill, and zest, and season with salt and pepper. Stack one tortilla on top of the other, and cover with the remaining tortilla. Bake in the oven until the tortillas are slightly crisp and the cheese has melted, 8 to 10 minutes. Alternatively, you can do this in a covered heavy skillet over medium heat.

Cut the quesadilla in eighths. Top each eighth with salmon, the dill sour cream, and salmon caviar. Serve immediately.