Huon Blackened Ocean Trout Mexican Salad

Name: Thermomix recipe: Huon Blackened Ocean Trout Mexican Salad
Prep time: 6 min
Cook time: 10 min
Ingredients: 500 Grams pack hot smoked Ocean Trout with Blackened spices; 50 Grams Dulse Flakes; 2 eschalots, peeled; 1 Handful fresh coriander or cilantro leaves and roots; 3 limes, zest and juice; 3 Teaspoons pink salt flakes; 2 Teaspoons cumin powder; 2 Teaspoons smoked paprika powder; Freshly cracked black pepper; Extra Virgin Olive Oil (EVOO) as needed; 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; 100 Grams parmesan, cubed; 2 Teaspoons cumin seeds; 2 Teaspoons coriander seeds; 1-2 cloves garlic

Make on Fresco

Serves 4 Prep Time 6 minutes Cook Time 10 minutes Rated: Print

The premium smoked trout and salmon from Tasmania, with a Mexicano flare! A completely delish way to get your omegas...do it!

If you follow me at all, you will 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 its way onto yours. I specifically chose the blackened smoked ocean trout for its additional texture and flavour.

Hope you enjoy....and if you're looking for another use of ocean trout how about a fish swap with my Salmon Filo Spiral. I guarantee a fully fishy fantastic outcome.

Or for a double fish whammy check out my salmon and trout rillettes.

Need

Ocean Trout Salad
500 Grams pack hot smoked Ocean Trout with Blackened spices
50 Grams Dulse Flakes
2 eschalots, peeled
1 Handful fresh coriander or cilantro 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
Tortilla Chips
3-4 Tortillas prepared or purchased Recipe
100 Grams parmesan, cubed
2 Teaspoons cumin seeds
2 Teaspoons 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.

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

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!