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.
