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