24 each 6" Heat Pressed Flour Tortillas (10400) , warm
2 oz. Unsalted Butter , cubed
4 oz. Green Bell Peppers , diced
4 oz. Red Bell Peppers , diced
8 oz. Yellow Onions , diced
24 oz. Red Potatoes , diced and par-boiled
8 oz. Fresh Asparagus , cut into small pieces and blanched
24 oz. Smoked Salmon , torn into small pieces
Herbed Hollandaise , see related recipe
Grapefruit Segments for garnish
1.) Pre-heat a large skillet with butter over medium-high heat. Sauté bell peppers and onions for 3-4 minutes or until soft. Add potatoes and asparagus and sauté for another 3-4 minutes, turn off heat and remove from burner. Add smoked salmon and gently fold to combine. Add 2.5 oz. of smoked salmon hash to a warm Mission® 6” Heat Pressed Flour Tortilla, roll into a cylinder, repeat for a two enchilada portion.
2.) Ladle 2 oz. of herbed hollandaise over the two enchiladas and place 4-5 grapefruit segments alongside for a complete brunch offering.
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