New Nordic Enchiladas

Ingredients

While traditional Mexican enchiladas are typically made with corn tortillas, spicy fillings, and rich sauces, this New Nordic version incorporates Nordic elements. The corn tortillas are replaced with thin slices of roasted root vegetables, the fillings are inspired by Nordic flavors, and the sauce is a light and tangy herb-infused yogurt. We alse have the original recipe for Enchiladas, so you can check it out.

• 4 large carrots, peeled and sliced lengthwise (200g / 7oz) 4 large carrots, peeled and sliced lengthwise (200g / 7oz)
• 4 large beets, peeled and sliced lengthwise (300g / 10.5oz) 4 large beets, peeled and sliced lengthwise (300g / 10.5oz)
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 200g (7oz) smoked salmon, flaked 200g (7oz) smoked salmon, flaked
• 100g (3.5oz) fresh dill, chopped 100g (3.5oz) fresh dill, chopped
• 200g (7oz) Greek yogurt 200g (7oz) Greek yogurt
• Zest and juice of 1 lemon Zest and juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (3g saturated)
• Carbohydrates: 20g (10g sugars)
• Protein: 20g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Toss the carrot and beet slices with olive oil, salt, and pepper. Roast them in the preheated oven for 20-25 minutes until tender.
3. 3.
   In a pan, sauté the onion and garlic until translucent. Add the flaked smoked salmon and cook for another 2 minutes.
4. 4.
   Remove the roasted vegetables from the oven and let them cool slightly.
5. 5.
   Lay a slice of roasted carrot or beet on a clean surface. Spoon a portion of the salmon mixture onto one end and roll it up tightly.
6. 6.
   Repeat the process with the remaining vegetables and filling.
7. 7.
   In a bowl, combine the Greek yogurt, lemon zest, lemon juice, and chopped dill. Season with salt and pepper.
8. 8.
   Place the rolled enchiladas in a baking dish and pour the yogurt sauce over them.
9. 9.
   Bake in the oven for 10 minutes until heated through.
10. 10.
    Serve the New Nordic Enchiladas warm, garnished with extra dill.

Treat your ingredients with care...

• Carrots — Roasting the carrots brings out their natural sweetness and enhances their flavor.
• Beets — Roasting the beets intensifies their earthy taste and adds a delightful caramelized touch.
• Smoked salmon — Opt for high-quality smoked salmon to ensure a rich and smoky flavor.
• Greek yogurt — Use thick Greek yogurt for a creamy and tangy sauce.
• Dill — Fresh dill adds a distinct Nordic flavor to the enchiladas.

Tips & Tricks

• For a vegetarian version, replace the smoked salmon with roasted mushrooms or grilled tofu.
• Experiment with different Nordic herbs like chives or parsley for a variation in flavor.
• Serve the enchiladas with a side of pickled vegetables for a traditional Nordic touch.
• Add a sprinkle of toasted pumpkin seeds for extra crunch and nuttiness.
• If you prefer a spicier kick, add a pinch of chili flakes to the yogurt sauce.

Serving advice

Serve the New Nordic Enchiladas as a main course accompanied by a fresh green salad dressed with a light vinaigrette. The vibrant colors and flavors of the dish will be beautifully complemented by the crispness of the salad.

Presentation advice

Arrange the rolled enchiladas on a white plate, drizzle the yogurt sauce over them, and garnish with a sprig of fresh dill. The contrasting colors of the roasted vegetables and the creamy sauce will create an appealing visual presentation.