It is surprising how simple this flavor bomb is. Starting with a package of saffron rice (Mahatma makes a good one), adding hot smoked salmon and some chunks of parmesan it’s a complete meal on its own. With the easy tortillas Chef Kelly Macdonald helps you whip up in camp, it becomes really special.
Ingredients (Serves 2)
- 1 package of Saffron Yellow Rice Mix; 5 oz
- Hot smoked salmon (vacuum packed); one fillet (4 oz)
- Wedge of parmesan (4 oz)
- 2 cups of masa harina
- 1 1/2 cups of warm water
- salt
- olive oil
Cook the rice per the package directions. Add chucks of salmon and cheese to taste. Set aside.
Mix the water with masa and blend until ready to knead. If the dough is still dry and crumbly, add water a little bit at a time. If too much water is added the dough will be gummy and sticky.
Using your hands knead the dough for a minute or two and when it is no longer sticky, form a small ball in your hand and pat into a small a little cake no more than 1/4 thick.
Fry the tortilla in your pan with a little olive oil until lightly browned on both sides. Serve with the rice.
Watch Chef Kelly quickly whip out some tortillas!
