Huon Blackened Ocean Trout Mexican SaladMake on Drop
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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Ocean Trout Salad
- 500 Grams pack hot smoked Ocean Trout with Blackened spices
- 50 Grams Dulse Flakes
- 2 eschalots, peeled
- 1 Handful Fresh Coriander leaves and roots
- 3 limes, zest and juice
- 3 Teaspoons Pink Salt Flakes BUY
- 2 Teaspoons cumin powder
- 2 Teaspoons 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 diced Avocado
- 1 red capsicum, diced
- 3-4 Tortillas prepared or purchased Recipe
- 100 Grams parmesan, cubed
- 2 Teaspoons cumin seeds
- 2 Teaspoons Coriander Seeds
- 1-2 cloves garlic
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!)
Toss trout with the dulse flakes and lime zest and set aside.
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.
Toss remaining salad ingredients, including coriander leaves, together and refrigerate until ready to assemble.
To make Tortilla Chips, preheat oven to 180℃.
Place 4-5 tortillas onto large flat lined trays and brush with EVOO.
Place cheese, seeds and garlic into Thermomix bowl and mill 8 sec/speed 10.
Divide between tortillas. Use a pizza wheel to cut each tortilla into 8ths to form triangular chips.
Bake 10-12 minutes until crispy and golden.
To serve combine the trout and salad mixtures and place a portion on each plate.
Top with a few of the Tortilla Chips.
Serve immediately with fresh lime wedges and smashed avocado if desired.