Crispy Smoked Salmon and Potato Taquitos with Salsa Verde (Makes 32)
Ingredients

• 32 corn tortillas
• 2 pound mashed potatoes
• 12 oz. Cotija cheese
• 12 oz. Chopped smoked salmon (smoked trout can be substituted)
• Salt to taste

Method

Mix mashed potatoes, cheese and smoked salmon and season with salt. Warm corn tortillas to soften. Place potato mixture in the middle of the tortilla from top to bottom. Then roll tortilla up into a cylinder. Repeat with rest of tortillas then pan fry in vegetable oil until crisp. Serve with salsa verde (below).

Salsa Verde (makes 4 cups)
Ingredients

• 1.5 lbs. medium tomatillos
• 4 jalapeno peppers
• 8 cloves garlic
• 2 bunches spring onion
• 1 bunch cilantro, roughly chopped
• salt to taste

Method

Boil tomatillos, peppers and garlic in water for 5 minutes. Drain and reserve water. Depending on preferred heat, remove some or all of the seeds from the jalapenos. Place tomatillos, peppers, garlic and spring onions in blender and pulse to form a chunky sauce. Add some reserved boiling water if necessary for consistency. Add cilantro and salt to taste. Chill.