Huon Blackened Ocean Trout Mexican Salad

Make on Drop

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 Gram pack hot smoked Ocean Trout with Blackened spices
50 Gram Dulse Flakes BUY
2 eschalots, peeled
1 Handful coriander leaves and roots
3 limes, zest and juice
3 Teaspoon Pink Salt Flakes BUY
2 Teaspoon cumin powder
2 Teaspoon 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 Gram parmesan, cubed
2 Teaspoon cumin seeds
2 Teaspoon 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.