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Wild Smoked Salmon Tortilla with Saffron Aioli

I made this perfect Sunday brunch combining my Saffron Aioli with wild smoked salmon. Only wild-sourced salmon is allowed on the Budwig Protocol, but luckily sustainable wild salmon products are available in the major supermarkets. Wild salmon is slightly drier and less oily than farmed salmon but has a more delicate flavour, perfect partnered with the season's gorgeous organic new potatoes and the pared back onion delicacy of chives. A dollop of my Saffron Aioli mixed into the eggs before cooking takes this to the sublime.

And what a delicious combination! As butter is forbidden in my anti-CanSur protocol, this is a way to get that buttery deliciousness without using butter. I use my Saffron Aioli in so many dishes, as it has a comparatively short shelf life to commercial mayonnaise and this forces me to think creatively on ways to use it.




Serves 4

6 - 7 organic eggs, depending on size

handful of snipped chives

400 g cooked organic new potatoes, cubed

100 g wild smoked salmon, finely shredded

little coconut oil for cooking

¼ tsp pink Himalayan salt

1 rounded tablespoon The Healing Pantry Saffron Aioli

1. Beat the eggs, then add the salt and the Saffron Aioli and beat again until incorporated. Stir in the chives and smoked salmon.

2. Heat a little coconut oil in a frying pan and lightly sauté the potatoes until lightly browned.

3. Pour in the egg mixture and spread the salmon evenly around the potatoes. Cook the tortilla over a low heat, lifting the edges as it cooks to allow more of the uncooked mixture to touch the sides of the pan. Keep the heat low and when the base is set pop the pan under a heated grill for about 3 minutes keeping an eye on the top. Don't let it burn.

4. When cooked, tip onto a serving platter and enjoy.

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