Salmon tostadas
Twisted chef
4
Mexican, Spanish
Not so simple, but very tasty! A twist on the Mexican/Spanish classic tostadas! If you are looking for the perfect appetizer, lunch, brunch or dinner on a hot day, this is the one! A nice crispy tortilla, topped with smoked salmon, a sour cream sauce, avocado crema and pickled veggies! So Fresh!
Ingredients
- Small tortillas
- Smoked salmon
- Salt
- Tahin
Avocado crema
- 2 avocados
- Handful of cilantro
- 3 spring onions
- Drizzle of olive oil
- Lime juice
- Jalapeno (optional)
- Salt
- Pepper
Sour cream
- 125-200 gr sour cream
- Splash of yogurt to loosen a bit
- 1-2 tsp tahin
- 1-2 tsp cumin
- Lime juice to taste
- Salt
- Pepper
Pickle
- Radishes
- 250 ml rice vinegar
- 250 ml water
- Pinch salt
- Pinch sugar
- Peppercorns
- Dried chillies
Directions
Fry the tortillas in a layer of neutral oil until golden and crispy. Season straight away with salt and tahin.
- Make the pickle by bringing the rice vinegar, water, salt and sugar to a boil.
- Slice the radishes in thin slices and add to a jar with dried chillies, peppercorns and the pickle. Close the jar and let cooldown.
- For the crema, mix the avocado, cilantro, spring onions, olive oil, lime juice, jalapeno, salt and pepper until smooth. To make it extra smooth, add some ice cubes.
- Mix the sour cream with cumin, tahin, salt, pepper, lime juice and a bit of yogurt if needed.
- Assemble by layering thinly sliced avocado, smoked salmon, radishes, sour cream, avocado crema and fresh cilantro onto the tostadas. Enjoy!