Here's a final appetizer idea for your northwest New Year's Eve party.
Of course, you will want to use wild-caught salmon or steelhead, local organic chevre and the spiciest red onion you can find!
This recipe is good with salsa but I like to serve it on it's own as a party appetizer.
Yield: 1 quesadilla
4 oz smoked salmon
2 tbsp herbed chevre
1/4 red onion, raw and thinly sliced
2 flour tortillas
Avocado, tomato or cilantro for garnish
Preheat oven to 400 degrees.
On one tortilla spread the herbed chevre. Place the salmon on top of the chevre and sprinkle with red onion. Cover with second tortilla and press lightly together.
Place on a baking sheet in the middle of the oven. Bake for 3 minutes until the tortilla is lightly browned. Slice into wedges and serve hot.