Shredded smoked ocean trout in dressing with cherry tomatoes avocado fresh herbs and tortilla chips
As seen in: Healthy Thermomix Salads

Thermomix Smoked Ocean Trout Salad

by Tenina Holder
posted 21 Jan, 2019 (last updated 10 Mar, 2020)
  • Serves icon
    Serves
    4
  • Total Time icon
    Total Time
    16mins
  • Calories icon
    Calories
    659

This Smoked Ocean Trout Salad is a great shake up for those who think salads are simply leaves, and dressings only come in "Caesar" flavor. Serve it in the Summer for a flavorful and fresh dinner, that combines salty, smoky fish with a bright, herbaceous dressing and fresh vegetables. Reminiscent of the fresh tang of ceviche, this is for those who aren't yet at the raw fish stage of their food journeys. Go the extra mile and make your own tortilla chips with homemade seasoning, and serve.

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As seen in: Healthy Thermomix Salads

INGREDIENTS

  • Lime icon
    Lime
    3 (10.58oz/300g)
    zest of
  • Shallot icon
    Shallot
    2 (2.96oz/84g)
    peeled
  • Lime icon
    Lime
    3 (10.58oz/300g)
    juice of
  • Grape tomato icon
    Grape tomato
    11.64oz/330g (about 1¼ cups)
    halved
  • Scallion icon
    Scallion
    3 (1.59oz/45g)
    sliced
  • Avocado icon
    Avocado
    2 (11.64oz/330g)
    diced
  • Parmesan cheese icon
    Parmesan cheese
    3.53oz/100g (about ¾ cup)
    cubed
  • Smoked trout fillet icon
    Smoked trout fillet
    17.64oz/500g (about 2¼)
    shredded
  • Dulse sea vegetable flakes icon
    Dulse sea vegetable flakes
    1.76oz/50g (about 2⅛ cups)
  • Cilantro icon
    Cilantro
    as needed
  • Sea salt icon
    Sea salt
    3 tsp (0.68oz/19g)
  • Ground cumin icon
    Ground cumin
    2 tsp (0.15oz/4g)
  • Smoked paprika icon
    Smoked paprika
    2 tsp (0.15oz/4g)
  • Black pepper icon
    Black pepper
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Mixed salad leaves icon
    Mixed salad leaves
    as needed
  • Red bell pepper icon
    Red bell pepper
    1 (5.29oz/150g)
  • Flour tortilla icon
    Flour tortilla
    4 (8.18oz/232g)
  • Cumin seeds icon
    Cumin seeds
    2 tsp (0.15oz/4g)
  • Coriander seeds icon
    Coriander seeds
    2 tsp (0.13oz/4g)
  • Garlic clove icon
    Garlic clove
    2

METHOD

  1. Pre-heat oven - 180°C
  2. Add smoked trout fillet, dulse sea vegetable flakes and lime to a clean medium bowl
  3. Toss well then set aside
  4. Add shallot, cilantro, lime, sea salt, ground cumin, smoked paprika, black pepper and extra virgin olive oil to the TM5 bowl
  5. Fit TM5 bowl to TM5
  6. Blend - approx 3 sec, speed 6
  7. Pour content of TM5 bowl into fish
  8. Add grape tomato, scallion, mixed salad leaves, avocado and red bell pepper to the fish
  9. Toss
  10. Refrigerate in fridge
  11. Arrange flour tortilla in a clean baking sheet
  12. Brush with extra virgin olive oil
  13. Add parmesan cheese, cumin seeds, coriander seeds and garlic clove to the TM5 bowl
  14. Blitz - approx 8 sec, speed 10
  15. Transfer content of TM5 bowl to tortillas
  16. Cut into pieces with pizza cutter
  17. Bake until crispy - 12 min, 180°C
  18. Arrange
  19. Serve

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