Smoked Ocean Trout Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 16mins
-
- Serves
- 4
-
- Calories
- 665
Smoked Ocean Trout salad with a fresh Mexican flair — tomatoes, onions, avocados and spices, served with a crispy parmesan and cumin tortilla.
Inspired by: https://tenina.com/recipes/huon-blackened-ocean-trout-mexican-saladrecipe updated Dec 21, 2021
Ingredients
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- Lime
- 3
-
- Shallot
- 2
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- Lime
- 3
-
- Black pepper
- as needed
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- Grape tomato
- 330 g
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- Scallion
- 3
-
- Avocado
- 2
-
- Parmesan cheese
- 100 g
-
- Smoked trout fillet
- 500 g
-
- Dulse sea vegetable flakes
- 50 g
-
- Cilantro
- as needed
-
- Pink himalayan salt flakes
- 3 teaspoons
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- Ground cumin
- 2 teaspoons
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- Smoked paprika
- 2 teaspoons
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- Extra virgin olive oil
- as needed
-
- Mixed salad leaves
- as needed
-
- Red bell pepper
- 1
-
- Flour tortilla
- 4
-
- Cumin seeds
- 2 teaspoons
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- Coriander seeds
- 2 teaspoons
-
- Garlic clove
- 2
Tools
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Oven
-
Wooden spoon
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TM5
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Tm5 bowl
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Medium bowl
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Baking sheet - 18 x 13"
Step preview
- Pre-heat oven - 180°C
- Pull the smoked trout fillet apart with a fork and add it with a dulse sea vegetable flakes and lime to a clean medium bowl
- Toss well then set aside
- Add shallot, cilantro, lime, salt, cumin, paprika, black pepper and extra virgin olive oil into the Thermomix bowl
- Blend with MC fitted - approx 3 sec, speed 6
- Pour over trout and refrigerate until service
- Toss remaining salad ingredients, including coriander leaves, together and refrigerate until ready to assemble
- Place tortillas onto large flat lined trays
- Brush with extra virgin olive oil
- Add parmesan cheese, cumin seeds, coriander seeds and garlic clove to the TM5 bowl
- Blitz with MC fitted - approx 8 sec, speed 10
- Divide between tortillas
- Use a pizza wheel to cut each tortilla into 8ths to form triangular chips
- Bake until crispy and golden - 10-12 min
- Combine the trout and salad mixtures and place a portion on each plate
- Top with a few of the tortilla chips