Smoked Ocean Trout Salad

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    16mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    658

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

recipe updated May 3, 2019

Ingredients

  • Lime icon
    Lime
    3 (300g)
  • Shallot icon
    Shallot
    2 (84g)
  • Lime icon
    Lime
    3 (300g)
  • Grape tomato icon
    Grape tomato
    330g (about 1¼ cups)
  • Scallion icon
    Scallion
    3 (45g)
  • Avocado icon
    Avocado
    2 (330g)
  • Parmesan cheese icon
    Parmesan cheese
    100g (about ¾ cup)
  • Smoked trout fillet icon
    Smoked trout fillet
    500g (about 2¼)
  • Dulse sea vegetable flakes icon
    Dulse sea vegetable flakes
    50g (about 2⅛ cups)
  • Cilantro icon
    Cilantro
    as needed
  • Sea salt icon
    Sea salt
    3 tsp (19g)
  • Ground cumin icon
    Ground cumin
    2 tsp (4g)
  • Smoked paprika icon
    Smoked paprika
    2 tsp (4g)
  • Black pepper icon
    Black pepper
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Mixed salad leaves icon
    Mixed salad leaves
    as needed
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Flour tortilla icon
    Flour tortilla
    4 (232g)
  • Cumin seeds icon
    Cumin seeds
    2 tsp (4g)
  • Coriander seeds icon
    Coriander seeds
    2 tsp (4g)
  • Garlic clove icon
    Garlic clove
    2

Tools

  • kCook icon Wooden spoon
  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat - 180°C
  2. Add smoked trout fillet, dulse sea vegetable flakes and lime to a clean medium bowl
  3. Toss well then set aside
  4. Add shallot, cilantro, lime, sea salt, ground cumin, smoked paprika, black pepper and extra virgin olive oil to the TM5 bowl
  5. Fit TM5 bowl to TM5
  6. Blend - approx 3 sec, speed 6
  7. Pour content of TM5 bowl into fish
  8. Add grape tomato, scallion, mixed salad leaves, avocado and red bell pepper to the fish
  9. Toss
  10. Refrigerate in fridge
  11. Arrange flour tortilla in a clean baking sheet
  12. Brush with extra virgin olive oil
  13. Add parmesan cheese, cumin seeds, coriander seeds and garlic clove to the TM5 bowl
  14. Blitz - approx 8 sec, speed 10
  15. Transfer content of TM5 bowl to tortillas
  16. Cut into pieces with pizza cutter
  17. Bake until crispy - 12 min, 180°C
  18. Arrange
  19. Serve
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