INGREDIENTS

12 Mission® 6" Red Corn Tortillas (10611) , warmed 
6 oz. Parmesan Cheese , shredded 
1/4 cup  Olive Oil  
 Salt to taste 
Grilled Salmon  (see Suggested Side Dishes) 
Basil Cream Sauce  (see Related Recipe) 
Raspberry Glaze  (see Related Recipe) 

DIRECTIONS

1.) Carefully feed the warmed tortillas through a hand cranked pasta machine, creating fine threads (or thinly slice). Heat a sauté pan over medium high heat. Add 3 tablespoons of olive oil.

2.) Place the tortilla threads loosely in the sauté pan to form 4" lace-like pancakes. Sprinkle lightly with shredded Parmesan cheese. Fry for about 1 minute. With a spatula carefully turn the lace tortilla pancakes over, sprinkle again with Parmesan cheese. Fry for an additional minute - or until crisp. The pancakes can be turned several times for even browning.

3.) Set crisps on a paper towel lined surface. Sprinkle lightly with salt. Repeat process until 12 crisps are made. Replace oil as needed.

4.) Place a piece of Grilled Salmon on a serving dish. Top with a tortilla lace crisp. Repeat, making three layers on each plate. Place 2 tablespoons of Basil Cream Sauce on each plate. Garnish with Raspberry Glaze.

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