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.