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
Preparation:
15 Minutes
Cooking:
15 Minutes
Serves:
4

  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/

Reviews

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