Name: Smoked Ocean Trout Salad
Prep time: 6 min
Cook time: 10 min
Total time: 16 min
Ingredients: 3 zest of Lime; 2 peeled Shallot; 3 juice of Lime; as needed freshly cracked Black pepper; 330 g halved Grape tomato; 3 sliced Scallion; 2 diced Avocado; 100 g cubed Parmesan cheese; 500 g Smoked trout fillet; 50 g Dulse sea vegetable flakes; as needed Cilantro; 3 teaspoons Pink himalayan salt flakes; 2 teaspoons Ground cumin; 2 teaspoons Smoked paprika; as needed Extra virgin olive oil; as needed Mixed salad leaves; 1 diced Red bell pepper; 4 Flour tortilla; 2 teaspoons Cumin seeds; 2 teaspoons Coriander seeds; 2 Garlic clove

Download App

Smoked Ocean Trout Salad

Tenina Holder

Posted January 29, 2019 (Last updated December 21, 2021)

Serves

Total Time

16mins

Calories

665

Smoked Ocean Trout salad with a fresh Mexican flair — tomatoes, onions, avocados and spices, served with a crispy parmesan and cumin tortilla.

Ingredients

Lime3zest of
Shallot2peeled
Lime3juice of
Black pepperas neededfreshly cracked
Grape tomato330 ghalved
Scallion3sliced
Avocado2diced
Parmesan cheese100 gcubed
Smoked trout fillet500 g
Dulse sea vegetable flakes50 g
Cilantroas needed
Pink himalayan salt flakes3 teaspoons
Ground cumin2 teaspoons
Smoked paprika2 teaspoons
Extra virgin olive oilas needed
Mixed salad leavesas needed
Red bell pepper1diced
Flour tortilla4
Cumin seeds2 teaspoons
Coriander seeds2 teaspoons
Garlic clove2

Method

1. Pre-heat oven - 180°C
2. Pull the smoked trout fillet apart with a fork and add it with a dulse sea vegetable flakes and lime to a clean medium bowl
3. Toss well then set aside
4. Add shallot, cilantro, lime, salt, cumin, paprika, black pepper and extra virgin olive oil into the Thermomix bowl
5. Blend with MC fitted - approx 3 sec, speed 6
6. Pour over trout and refrigerate until service
7. Toss remaining salad ingredients, including coriander leaves, together and refrigerate until ready to assemble
8. Place tortillas onto large flat lined trays
9. Brush with extra virgin olive oil
10. Add parmesan cheese, cumin seeds, coriander seeds and garlic clove to the TM5 bowl
11. Blitz with MC fitted - approx 8 sec, speed 10
12. Divide between tortillas
13. Use a pizza wheel to cut each tortilla into 8ths to form triangular chips
14. Bake until crispy and golden - 10-12 min
15. Combine the trout and salad mixtures and place a portion on each plate
16. Top with a few of the tortilla chips

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Fresco Recipes app.

Contact

Support

Terms and Privacy

Visit frescocooks.com