Reserve Selection Hot Smoked Ocean Trout Blackened Spice Mexican Salad

Ingredients

• 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

Method

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; http://tenina.com/