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STEPS
1. Fumoir Gosselin smoked salmon wrap with cucumber, dill and curry powder:
Mayonnaise
- Combine the mayonnaise, yogurt, lemon juice and curry powder. Add salt and pepper to taste.
Wraps
- Spread a teaspoon (5 mL) of cream cheese at the top of each tortilla.
- Add mayonnaise to the curry powder.
- Crumble the salmon, and add the diced cucumber, dill and arugula.
- Tightly roll the tortillas and refrigerate.
2. Fumoir Gosselin salmon rillettes:
- Chop the pickles and capers.
- Finely chop the chives.
- Combine all the ingredients in a large bowl.
- Add salt and pepper to taste.
- Refrigerate. Wait approx. 15 minutes before serving.
3. Tortilla chips:
- Preheat oven to 350°F.
- Using a knife and cutting board, cut the tortillas into triangles.
- Spread on an oven-safe sheet, and sprinkle with olive oil and sea salt.
- Bake for approx. 8 min or until the tortillas are lightly browned and crispy.
- Remove from oven and let cool.