INGREDIENTS
• 400 grams of Salmón de Chile, without the skin
• 1 cup of chicken broth or water
• Salt to taste
• 3 tbsp of chopped coriander
• 200 grams of ricotta
• 1 tbsp of lemon zest
• 2 tbsp of cream cheese
• 1 cup of cooked corn kernels
• 1 cup of finely grated carrot
• 2 cups of chopped soft green lettuce leaves, such as baby lettuce or Spanish lettuce, clean and dry.
• 3 tbsp of light mayonnaise
PREPARATION
1. Cook the skinless salmon in salt water or chicken broth, for 4 to 5 minutes until tender.
2. Drain the salmon and cool.
3. Meanwhile, combine the ricotta with cream cheese and coriander. Add the lemon zest and mix well.
4. When the salmon is cooled, flake and mix with the ricotta, and then add the corn.
5. Lay the tortillas out on a piece of baking paper, spread with a little mayonnaise leaving the edges clean.
6. Arrange some of the chopped lettuce leaves in the middle and fill generously with the salmon mix.
7. Form a tortilla roll, and wrap in baking paper.
8. Refrigerate for at least 1 hour before serving.
9. Cut in half and serve.
