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Smoked Ocean Trout Tostada
Recipe by Andy Allen
- Steps
- Ingredients
Steps
- For the tostadas, combine ingredients in a bowl. Knead until smooth but not sticky. Wrap dough in plastic wrap and set aside for 30 minutes to rest.
- Half fill a large saucepan or deep fryer with oil to 160C.
- Roll golf-ball size pieces of dough to about 2mm-thick. Heat a frying pan over medium heat. Cook tortillas for about 2 minutes each side until dry.
- Using a pastry cutter, cut 6cm rounds from tortillas. Deep-fry tostadas until golden, crisp and the oil stops bubbling. Drain well on paper towel, and season with salt. Set aside until needed.
- Line a large frying pan or wok with a couple of layers of foil. Add rice, tea, sugar and spices to pan, and stir to combine. Place a steamer tray or wire rack inside pan, cover with a lid, and place over high heat until the mixture starts to smoke. Season trout fillets with salt, then add to pan, skin-side down. Cover with lid, and reduce heat to very low. Smoke fish for 6-8 minutes or until cooked through and flakes apart easily. Remove and allow to cool slightly. Once cool enough to handle, flake trout into a bowl, season, and set aside.
- Meanwhile, for the date puree, place dates and vegetable stock into a small saucepan. Bring to the boil, then reduce heat to a simmer. Cook for about 8 minutes or until dates have softened. Strain through a sieve, reserving stock.
- Puree dates in a blender, gradually adding reserved stock until it resembles a smooth thick puree. Add cumin, coriander, white wine vinegar and a pinch of salt, and blend until well combined.
- For the apple and beetroot salad, whisk lemon juice, mustard and oil in a large bowl. Season with salt and pepper. Add remaining ingredients and toss to coat.
- To serve, spread a small spoonful of date puree over the base of each tostada. Top with trout, and apple and beetroot salad.
Notes
Makes: 30 canapes
