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Recipe Detail Page
Smoked Salmon Tostadas
Summer 2014
Tostadas make a perfect summer lunch—not too filling but just filling enough! If you’re really hungry (or can’t stop yourself) you may want two. Look for tostadas and canned chipotles in the Mexican section of most supermarkets. Options are wide open when it comes to the fruit. Down the road, the totasdas are ideal for bringing a little summer into winter dinners. Simply use frozen corn in the colder months.
Serves 4
1 lemon, cut in half
½ cup (125 mL) sour cream
2 tbsp (30 mL) finely chopped coriander
Salt to taste
½ cup (125 mL) diced peach, mango or pineapple
½ cup (125 mL) fresh corn kernels
¼ cup (60 mL) diced red pepper
1 green onion, thinly sliced
1 small ripe but firm avocado, diced
1 tbsp (15 mL) olive oil
Pepper to taste
4 round corn tostadas (each 6 inches/15 cm)
1 tsp (5 mL) finely minced canned chipotle in adobo, or to taste
8 oz (250 g) sliced smoked salmon
Coriander leaves, optional
1 Set aside one-half of lemon. Stir sour cream with coriander, a squeeze of lemon juice and salt. In a separate bowl, stir peaches with corn, red pepper, green onion and avocado. Stir in oil, 1 tsp (5 mL) lemon juice, salt and pepper.
2 Place a tostada on each plate. Divide sour cream mixture and spread on each tostada. Sprinkle chipotle over sour cream, adding more to taste. Evenly divide half the smoked salmon and lay on sour cream, folding if needed. Top with about ¼ cup (60 mL) peach mixture, then layer with remaining smoked salmon. Sprinkle each with about 2 tbsp (30 mL) peach mixture.
3 Cut thin lemon wedges from remaining half lemon. Top each tostada with a lemon wedge for squeezing overtop and a coriander leaf.
Serves 4
