Ingredients

Smoked Salmon

• 500g smoked salmon, cut into 30 slices

Tortillas

• 6 flour tortillas
• 1 tsp pimento (smoked paprika )
• 1/2 tsp ground garlic
• 2 tbsp olive oil
• maldon salt

Guacamole

• 1 ripe avocados
• 3 tbsp yoghurt
• juice of half a lime
• 1 small dash of Tabasco
• 1 tsp ground coriander
• maldon salt

Salsa

• 2 tomatoes, diced
• 1/3 cucumber, diced
• 3 tbsp finely chopped spring onion
• 75g corn kernels
• 2 tbsp caster sugar
• 3 tbsp dill, finely chopped
• 1 tbsp mint, finely chopped
• 1 tsp maldon salt
• 2 tbsp olive oil
• juice of 1 lime

To Serve

• smoked paprika

Method

1. Tortillas: Using a 5cm round biscuit cutter cut out 30 tortilla rounds. Mix the remaining ingredients together on a plate. Coat the tortilla rounds in the mixture and place them on a grill tray under a preheated. Toast the tortillas for a minute on each side until they are crisp. Drain the tortillas on kitchen paper and leave them to cool. Store the tortillas in a sealed container for up to 2 days in a cool place.
2. Guacamole: Place the avocado flesh with the remaining ingredients in a bowl and mash and mix them together to a mainly smooth mixture. Drizzle a little extra lime juice over the top of the guacamole to stop it from browning before serving. Cover it with cling film and store in the fridge until ready to serve.
3. Salsa: Mix all the ingredients together in a bowl and set aside for at least 30 minutes for the flavours to develop. Serve the salsa at room temperature.
4. To Serve: Place 5 mini tortillas around each serving plate. Place a slither of smoked salmon on each tortilla. Top the smoked salmon with a little guacamole followed by the salsa. Dust each plate lightly with smoked paprika and serve.