Reserve Selection Hot Smoked Ocean Trout Blacken 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 Blacken Spice mexican salad
Preparation:
15 Minutes
Cooking:
15 Minutes
Serves:
4

  • 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

Janine King rated this at 0 5 stars
It was delicious and I will be cooking it again!!

Robyn Burns rated this at 5 5 stars
The chowder is awesome! We first cooked it on holidays in Tasmania (sampling hte local produce, of course) and it is now a favourite at our house.

dennis peter glynn rated this at 1 5 stars
the recipe is very tasty but, 2 measured cups of aborio rice is way out for 400ml of stock. Should be 1 cup of rice. Stock should always be kept hot and added when needed. To get the right consistency, you need stir the rice often to release the starch. More lemon or lemon juice for taste as required

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