Tenina
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
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/
Reserve Selection Hot Smoked Ocean Trout Blackened Spice Mexican Salad