Smoked Salmon Tostadas | Eating with Andy

Easy, light and vibrantly fresh Smoked Salmon Mexican Tostadas. A tostada is a fried corn tortilla that can be topped with many different things. This one is perfect for brunch or as a light lunch. They’re packed full of flavour and I serve them on top of a mexican salad with a delicious jalapeño coriander dressing.
INGREDIENTS (serves 4)
6 corn tortillas
200g smoked salmon, chopped
½ avocado, sliced
12 pickled jalapenos
3 coriander sprigs
Tabasco chipotle, to drizzle
vegetable oil, to fry tortillas
Chilli Lime Mayo
½ cup of mayonnaise (foolproof Mayo recipe here @3:00 • Causa Acevichada | Eat... )
½ tsp dijon mustard
1tbs sour cream
1 lime, juice and zest
¼ tsp cayenne pepper
¼ tsp smoked paprika
½ garlic clove, crushed
Mexican Salad
1 corn cob
½ cup red cabbage, finely shredded
½ cup savoy cabbage, finely shredded
1 carrot, grated
½ bunch coriander leaves
Jalapeño Coriander Dressing
½ cup extra virgin olive oil *see tips
¼ cup lime juice (from about 4 limes)
½ cup firmly packed coriander (mostly leaves)
1 small jalapeño, seeds and ribs removed, and roughly chopped
1 tbsp tahini
1 tbsp honey or maple syrup
1 tsp ground cumin
½ tsp dijon mustard
1 clove garlic, roughly chopped
¼ tsp fine sea salt
pinch of red pepper flakes (optional, for extra heat)
METHOD
1) For the mexican salad. Blend all of the jalapeño coriander dressing ingredients, except the red pepper flakes. Blend until smooth. Add red pepper flakes and blend for a few seconds. Combine dressing with all the salad ingredients.
2) For the chilli lime mayo. Make some homemade mayo (foolproof Mayo recipe here @3:00 • Causa Acevichada | Eat... ) and whisk all the ingredients. Place it in the fridge until you’re ready to assemble.
3) For the tostada shells. Use a cookie cutter to make them a bit smaller. Pour oil until it comes up about 3 cm into a saucepan and heat until it reaches 180C on a thermometer. You can check the oil is hot enough by breaking off a tiny piece of one of the tortillas and putting it in the pan - if it begins to bubble up, then the oil is ready for frying. Add the tortillas and cook, turning once for 1 to 1 1/2 minutes on each side, until they’re golden and crisp. Drain on some paper towel.
4) To assemble. Spread about 2 teaspoons of the chilli mayo on each tostada. Top with avocado slices, season with some salt, place the chopped smoked salmon, then top with pickled jalapenos, some coriander and finish it off with some drops of the chipotle tabasco. Serve on top of your salad.
TIPS
For the Jalapeño Coriander Dressing, it’s important to use either extra virgin olive oil or a neutral oil like vegetable, canola or grapeseed or else your dressing can become bitter
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[@AugustoDagostino]

Thank you for all the great recipes... From a big fan😃

[@eatingwithandy9429]

Augusto D'Agostino my pleasure!!! Where are you from? 😊

[@AugustoDagostino]

@@eatingwithandy9429 im from the UK!

[@eatingwithandy9429]

Augusto D'Agostino amazing! You know your food 🙌🏽

[@nightgoblin29]

Thank you Andy for this amazing video! :)

[@eatingwithandy9429]

Mr Sloth Glad you liked the recipe! It’s so delicious 😋

[@Rathimarankitchen]

Yummy and delicious recipe..dear 😋tfs this video..🖒

[@eatingwithandy9429]

Rathimaran kitchen glad you enjoyed the video! You must try it at home!

[@LayemiM]

Looks delicious 😍😍

[@eatingwithandy9429]

Layemi M it’s so light and flavourful! Can’t wait for you to make it 😊

[@Just8Ate]

This looks healthy and delicious... love how made the tortillas bite size ... 8)

[@eatingwithandy9429]

Just8Ate it’s so healthy but so much flavour. Who said healthy food needs to be bland?!