Smoked trout tostada

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


  • 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
by Peter Kuruvita
by Peter Kuruvita

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


  1. Smoke the trout for 25-30 minutes without removing the lid. Remove when cooked and let cool.
  2. When cooled remove skin from trout, then gently remove the flesh in large pieces and put aside.
  3. 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.
  4. Toast the pumpkin seeds in a frying pan over medium heat, stirring frequently until golden and puffed up. Add to blender ingredients.
  5. In the same pan, toast the sesame seeds. When nearly golden, add allspice and pequin chilli.
  6. Add to blender, then add salt and blend for two minutes until very smooth.
  7. 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.

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