Smoked whitefish salad tostadas

Fish salad with quick-pickled onions on crunchy tortillas makes a pretty snack or starter. The fish salad is also great on bagels!

Smoked fish salad tostadas. Credit: New York Gourmet with Justine Schofield

• makes

  4

• prep

  12 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Episode 1

episode • New York Gourmet with Justine Schofield • 

Cooking • 

25m

G

episode • New York Gourmet with Justine Schofield • 

Cooking • 

25m

G

Ingredients

• Vegetable oil, for shallow frying
• 4 tortillas
• 1 ripe avocado, thinly sliced
• 1 stick celery, finely chopped
• 2 sprigs parsley, to garnish
• 2 sprigs dill, chopped

Whitefish salad

• 250 g smoked white fish (such as kingfish; hot smoked salmon or trout is good, too)
• 2 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tbsp capers
• Juice and zest of 1 lemon
• Tobasco, to taste

Pickled onion

• ½ red onion, very finely sliced
• ¼ cup cider vinegar
• 2 tsp sugar
• Pinch of salt

Instructions

1. For the pickled onions, place the sliced onion in a bowl with vinegar, sugar and a pinch of salt. Squash with your fingers and let macerate. Put aside.
2. For the tostadas, heat a little oil in a frypan over a medium-high heat and, working in batches, fry the tortillas until crisp (about 1-2 minutes). Drain on paper towel.
3. For the salad, flake the white fish in a bowl and add the remaining ingredients. Using a fork to whip together until spreadable. Season with salt and pepper.
4. Spread salad on the crispy tostadas and garnish with avocado, celery, pickled onion, parsley and dill.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.