Smoked Salmon Breakfast Burrito
Ingredients:
8oz Alaska Smokehouse Smoked Sockeye Salmon, skin removed and flaked
2 russet potatoes, peeled and diced into 1/4" size pieces, held in cold water
6 eggs, whisked in a bowl and set aside
1 avocado, pitted and sliced
1 cup cotija, crumbled
1/2 cup water
1 tbsp lemon juice
2 cups maseca (corn) flour
1 cup warm water
1-1/2 tbsp canola oil
1 tbsp butter, cubed
2 cups high temp oil for frying, plus 2 tbsp more oil for potatoes and eggs
1 tsp baking soda
4 large flour tortillas (12")
Salt and Pepper to taste
Salsa of your choice
Procedure:
Takes about 55 minutes from start to finish. Some steps can be done ahead of time and can then be set aside in the refrigerator, like boiling the potatoes and making the cotija crema sauce.
Prepare the potatoes by bringing 4 quarts of water to a boil and add a generous pinch of salt and the 1 tsp of baking soda to the water.
Drain potatoes of holding liquid, then add to boiling water. Bring back to a boil, then drop to a simmer and simmer until tender, about 5-10 minutes.
Drain potatoes again and add to a bowl. Season lightly with salt and pepper.
Prepare the cotija crema sauce by adding the cotija, 1/2 cup water, and 1 tbsp lemon juice to a blender and blend on high until smooth. Add water as necessary to get a thick, but creamy consistency. Season with salt and pepper and set aside.
Prepare the crunchy masa bites by combining the 2 cups of maseca, 1 cup of warm water, 1-1/2 tbsp of canola oil together in a bowl and mix until a stiff dough forms.
Dust the surface of a cutting board with a bit more maseca and press the dough into a square shape that is roughly 1/4" thick.
Cut the dough with a paring knife into 1/4" cubes and dust with more maseca so they don't stick together.
Bring the 2 cups of oil to 350 degrees in a large saucepan, then slowly add the masa cubes into the oil and fry until golden brown.
Remove from oil and rest on paper towels to cool. Season with salt and pepper and set aside.
In a large saucepan, preheat 2tbsp of oil over medium heat until shimmering.
Add in potatoes and cook until a nice crust forms.
Stir gently to flip the potatoes and continue cooking until brown all over.
Add in the flaked salmon and warm through. Remove the potato and salmon mixture and set aside.
Scrape the pan clean and add another 1tbsp of oil as well as the cubed butter to the pan and heat over medium heat.
Once the butter is melted, add in the whisked eggs.
Scramble the eggs until they're cooked to your desired consistency, then turn off the heat and add in the potato and salmon mixture. Stir to combine.
Wrap the flour tortillas in a kitchen towel and warm them in the microwave for 10 seconds.
Assemble the burritos by laying a single tortilla at a time (keeping the others wrapped) on a dinner plate, then adding a spoonful of the cotija crema to the middle. Then layer on the salmon, potato, and egg mixture. Then add a scoop of salsa if desireed, followed by the crunchy masa bites. Top with sliced avocado. To wrap, fold the left and right sides over the middle, then roll from bottom to top.
To keep warm, wrap the burritos in aluminum foil while you assemble the rest.
Garnish with hot sauce if desired.
Makes 4 burritos.
Substitutions:
If you're looking for a gluten free version of this, you can substitute the flour tortillas with corn tortillas to make breakfast tacos, or you can serve this as a scramble or a hash.
Credit to AlaskaSeafood.org for the recipe 
