Smoked Ocean Trout Salad


Tenina Holder

Posted January 29, 2019 (Last updated December 21, 2021)



Total Time




Smoked Ocean Trout salad with a fresh Mexican flair — tomatoes, onions, avocados and spices, served with a crispy parmesan and cumin tortilla.


  • Lime icon
    Lime3zest of
  • Shallot icon
  • Lime icon
    Lime3juice of
  • Black pepper icon
    Black pepperas neededfreshly cracked
  • Grape tomato icon
    Grape tomato330 ghalved
  • Scallion icon
  • Avocado icon
  • Parmesan cheese icon
    Parmesan cheese100 gcubed
  • Smoked trout fillet icon
    Smoked trout fillet500 g
  • Dulse sea vegetable flakes icon
    Dulse sea vegetable flakes50 g
  • Cilantro icon
    Cilantroas needed
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes3 teaspoons
  • Ground cumin icon
    Ground cumin2 teaspoons
  • Smoked paprika icon
    Smoked paprika2 teaspoons
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Mixed salad leaves icon
    Mixed salad leavesas needed
  • Red bell pepper icon
    Red bell pepper1diced
  • Flour tortilla icon
    Flour tortilla4
  • Cumin seeds icon
    Cumin seeds2 teaspoons
  • Coriander seeds icon
    Coriander seeds2 teaspoons
  • Garlic clove icon
    Garlic clove2

  • 1. Pre-heat oven - 180°C
  • 2. Pull the smoked trout fillet apart with a fork and add it with a dulse sea vegetable flakes and lime to a clean medium bowl
  • 3. Toss well then set aside
  • 4. Add shallot, cilantro, lime, salt, cumin, paprika, black pepper and extra virgin olive oil into the Thermomix bowl
  • 5. Blend with MC fitted - approx 3 sec, speed 6
  • 6. Pour over trout and refrigerate until service
  • 7. Toss remaining salad ingredients, including coriander leaves, together and refrigerate until ready to assemble
  • 8. Place tortillas onto large flat lined trays
  • 9. Brush with extra virgin olive oil
  • 10. Add parmesan cheese, cumin seeds, coriander seeds and garlic clove to the TM5 bowl
  • 11. Blitz with MC fitted - approx 8 sec, speed 10
  • 12. Divide between tortillas
  • 13. Use a pizza wheel to cut each tortilla into 8ths to form triangular chips
  • 14. Bake until crispy and golden - 10-12 min
  • 15. Combine the trout and salad mixtures and place a portion on each plate
  • 16. Top with a few of the tortilla chips

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