Smoked salmon and avocado enchiladas

Smoked salmon and avocado enchiladas


5 people made this

About this recipe: Inspired by the classic Mexican dish, these luxurious tortilla wraps make a lovely start to any meal.

Maggie Pannell

Serves: 4 

  • 30g butter
  • 1½ tbsp flour
  • 300ml semi-skimmed milk
  • juice of 1 small lemon
  • 2 small avocados
  • 4 soft flour tortillas
  • 100g smoked salmon trimmings
  • salt and freshly ground black pepper

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat the oven to 190°C (gas 5). Melt the butter in a small saucepan, add the flour and stir for several seconds, then gradually add the milk. Bring to the boil, season with salt and pepper, and cook for 2 minutes. Remove from the heat. Add 2 tbsp lemon juice, then set this white sauce aside.
  2. Cut the avocados in half, remove the stone, peel, then slice the flesh thinly lengthways. Sprinkle lightly with the remaining lemon juice.
  3. Spread the tortillas out flat on the work surface. Place some smoked salmon and avocado slices on each one. Roll them up and place them, side by side, in a shallow ovenproof dish. Pour over the sauce.
  4. Bake for 20 minutes until golden. Serve immediately.

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Reviews (1)


nice and very easy to make - 20 Jan 2013

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