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!

Reserve Selection Hot Smoked Ocean Trout Blackened Spice Mexican Salad
15 Minutes
15 Minutes


  • 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


  1. 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. 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. 3

    To make Tortilla Chips, preheat oven to 180℃.

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

    Bake 10-12 minutes until crispy and golden.

  8. 8

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

  9. 9

    Top with a few of the Tortilla Chips.

  10. 10

    For more great recipes from Tenina, visit her website;


Tenina rated this at 5 5 stars
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