Smoked trout tostada

June 9, 2015

Here’s a simple recipe for creating a tasty smoked trout tostada with the easy to use Muurikka Electric Smoker.

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Ingredients

2 rainbow trout, cleaned
2 cups smoking chips
20 tostadas or lightly salted tortilla chips
½ cup of julienned spring onion
½ cup of julienned firm mango
½ cup of thinly sliced sweet eshallot
6 small red chillies, seeds removed
and julienned
6 small green chillies, seeds removed
and julienned
½ cup julienned red radish

Salsa Pepian

100g tomato
500g tomatillo or green tomato
100g white onion
60g hulled pumpkin seed
60g sesame seeds
3 whole allspice
2 pequin chillies
salt to taste

Method

Smoke the trout for 25-30 minutes without removing the lid. Remove when cooked and let cool.
When cooled remove skin from trout, then gently remove the flesh in large pieces and put aside.
To make the salsa pepian, place tomato, tomatillo and onion in a small pot, cover with water, bring to the boil, then reduce to a simmer until all ingredients have softened before blending.
Toast the pumpkin seeds in a frying pan over medium heat, stirring frequently until golden and puffed up. Add to blender ingredients.
In the same pan, toast the sesame seeds. When nearly golden, add allspice and pequin chilli.
Add to blender, then add salt and blend for two minutes until very smooth.
Line up the tostadas on a tray and top each piece with a smear of salsa pepian. Place a small portion of smoked trout on tostadas, then garnish with the julienned vegetables.
Garnish with fresh dill and serve immediately.

Click here for a tips on catching trout.

fresh dLine up the tostadas on a tray and top each piece with a smear of salsa pepian. Place a small portion of smoked trout on tostadas, then garnish with the julienned vegetables.
Garnish with fresh dill and serve immediately. serve immediately.