Reserve Selection Hot Smoked Ocean Trout Blackened Spice Mexican Salad

As said by Tenina this recipe is “easy, tasty, so pretty and really more-ish”. This is sure to end up on high rotation on your home kitchen menu!

Preparation:: 15 Minutes
Cooking:: 15 Minutes
Serves:: 4

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

Place eschalots, coriander roots, lime juice, salt, cumin, paprika, pepper and EVOO into Thermo bowl and blend 3 sec/speed 6. Pour over trout and refrigerate until service.
3

To make Tortilla Chips, preheat oven to 180℃.
4

Place 4-5 tortillas onto large flat lined trays and brush with EVOO.
5

Place cheese, seeds and garlic into Thermo bowl and mill 8 sec/speed 10.
6

Divide between tortillas. Use a pizza wheel to cut each tortilla into 8ths to form triangular chips.
7

Bake 10-12 minutes until crispy and golden.
8

To serve combine the trout and salad mixtures and place a portion on each plate.
9

Top with a few of the Tortilla Chips.
10

For more great recipes from Tenina, visit her website; http://tenina.com/

500g Reserve Selection Hot Smoked Ocean Trout with Blackened Spice
50g dulse flakes
2 eschalots, peeled
1 handfull coriander leaves and roots
3 tsp cumin powder
freshly cracked black pepper
EVOO as needed
1 punnet grape tomatoes, halved
2-4 spring onions, sliced on the angle
1 pack salad leaves (of choice)
1-2 avocados, diced
1 red capsicum, diced
3-4 tortillas prepared or purchased
100g parmesan, cubed
2 tsp cumin seeds
2 tsp coriander seeds
1 - 2 garlic cloves

Reviews

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Tenina 4 Jul 2014

Hi guys, thanks for posting this recipe. There are a couple of steps repeated in this version and I thought you should know. Hope you make and enjoy! T