Huon Blackened Ocean Trout Mexican Salad

Serves 4
by Tenina Holder

I LOVE getting ingredients to play with....so imagine my delight to have $100 to spend in the Huon Reserve Selection online! I am an online shopper from way back. Heck, I am an online retailer! I confess, I drooled more than a little over the selection I had in the store, and really battled with which way to go...I mean we know the good old Salmon Filo Spiral is hard to beat...could I go one better with Ocean Trout and impress the judges?

If you follow me at all, you will also know I love Mexican cuisine and whilst I am pretty confident that Huon salmon has not made it onto Mad Mex's menu yet, I thought this would be a pretty interesting option; easy, tasty, so pretty and really more-ish. In fact, I don’t often cook a recipe again once it has hit published stage, but in all seriousness, this is one on my re-rotation....and I am hoping will find it’s way onto yours. I specifically chose the blackened smoked ocean trout for its additional texture and flavour.

Hope you enjoy....and leave me a comment or three...new website. I LOVE COMMENTS...haven’t had them really until now, so knock yourself out. Get some Ocean Trout in your kitchen, then come back and tell me all about it.

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Need

  • Ocean Trout Salad
  • 500 g pack hot smoked Ocean Trout with Blackened spices
  • 50 g Dulse Flakes BUY
  • 2 eschalots, peeled
  • 1 Handful coriander leaves and roots
  • 3 limes, zest and juice
  • 3 tsp Pink Salt Flakes BUY
  • 2 tsp cumin powder
  • 2 tsp smoked paprika powder
  • Freshly cracked black pepper
  • Extra Virgin Olive Oil (EVOO) as needed BUY
  • 1 Punnet grape tomatoes, halved
  • 2-4 spring onions, sliced on the angle
  • 1 Pack salad leaves of choice
  • 1-2 avocadoes, diced
  • 1 red capsicum, diced
  • Tortilla Chips
  • 3-4 Tortillas prepared or purchased Recipe
  • 100 g parmesan, cubed
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1-2 cloves garlic

Do

1  

Using a fork pull the trout apart, but don’t make the pieces too small. (And try not to eat more than your fair share!)

2  

Toss trout with the dulse flakes and lime zest and set aside.

3  

Place eschalots, coriander roots, lime juice, salt, cumin, paprika, pepper and EVOO into Thermomix bowl and blend 3 sec/speed 6. Pour over trout and refrigerate until service.

4  

Toss remaining salad ingredients, including coriander leaves, together and refrigerate until ready to assemble.

5  

To make Tortilla Chips, preheat oven to 180℃.

6  

Place 4-5 tortillas onto large flat lined trays and brush with EVOO.

7  

Place cheese, seeds and garlic into Thermomix bowl and mill 8 sec/speed 10.

8  

Divide between tortillas. Use a pizza wheel to cut each tortilla into 8ths to form triangular chips.

9  

Bake 10-12 minutes until crispy and golden.

10  

To serve combine the trout and salad mixtures and place a portion on each plate.

11  

Top with a few of the Tortilla Chips.

More

Serve immediately with fresh lime wedges and smashed avocado if desired.

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