Ingredients
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300g fresh New Zealand salmon fillet
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3 tablespoons lime juice
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1 tablespoon hot or chipotle sauce
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1 teaspoon paprika
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2 tablespoons spring onion, sliced
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2 radishes, sliced into thin quarters
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1 avocado, peeled and stoned
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1 tablespoon creme fraiche
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1 packet tostadas (we used Tio Pablo)
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Fresh coriander leaves
Bursting with zingy, fresh flavours, this succulent salmon dish with creamy avocado is a beautiful contrast with the crisp crunch of the tortillas. Pair with a juicy Emerson's American Graffiti IPA for optimum flavour
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Remove the skin and any pin bones from salmon and gently wipe fillet with paper towel to ensure there are no scales left behind. Cut salmon into small dice and put in a non-reactive bowl. Toss 2 Tbsp lime juice, hot sauce, paprika, ½ tsp sea salt, and spring onion through the salmon, cover and leave to marinate for an hour or more. Just before serving, toss through sliced radish.
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In a small blender or by hand, combine the avocado flesh, creme fraiche and 1 Tbsp lime juice and season with salt and pepper. To serve, top tostadas with a scoop of salmon mixture, a dollop of avocado cream and a few coriander leaves. Add extra hot sauce if you wish!
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