Salmón de Chile Tortilla Trees with vegetables
(Makes 8 servings)

Ingredients:
- 400 grams of Chilean salmon fillet, without the skin
- 8 Mexican wheat flour tortillas
- 3 tbsp of lemon juice
- 160 grs of cream cheese at room temperature
- 1 tbsp of fresh chopped coriander
- 1 cup of cooked and ground artichoke hearts
- salt and pepper to taste
- 1 clean broccoli
- 3 scallions
- ½ cup of black olives without the pits
- 1 cup of cherry tomatoes


PREPARATION

1. Cut away the first part of the green leaves of the chives and reserve the remaining piece.
2. Slice the chives in fine lengthwise julienne, and set aside in a bowl of ice water.
3. Marinate the salmon fillet with lemon and refrigerate for 10 minutes.
4. Heat a pan over medium heat and brown the salmon on both sides keeping it al dente. Salt and pepper to taste, and cool completely.
5. Once cool, finely flake the salmon fillet
6. Mix the cream cheese with coriander and keep at room temperature.
7. Spread each tortilla with cream cheese, cover with flaked salmon and finally add the minced artichoke hearts.
8. Roll the tortilla into a cylinder, wrap in baking paper or aluminum foil and refrigerate.
9. Cut the stalk of a broccoli lengthwise, into thin slices and keeping some branches on each one.
10. Blanch the broccoli pieces in ½ liter of boiling water for 1 minute – until they are al dente.
11. Drain and immediately submerge in cold water to stop the cooking process.


Prepare the serving plate:
1. Cut each tortilla roll into 8 equal pieces.
2. Form the base for the tortilla tree in the center of a medium size white plate, by spreading out the broccoli stalks like the spokes of a wheel, and then begin to form the shape of a tree by arranging a first layer of tortilla rolls and then repeating one after another, making each progressive one smaller in diameter so that they form a pyramid shape.
3. Cut the olives in half lengthwise, to form the body of a butterfly.
4. Cut the tomatoes into four to form the wings of the butterflies and use them to decorate the edge of the dish.
5. Place the julienne chives around the tree. They will have twisted in the ice water to give the feeling of grass and plants.
6. Serve immediately

Hand-on time 40 minutes