I love hosting brunch at home and this is an easy and genius recipe to entertain your guests.
The combination of baked salmon and creamy avocado sauce laced with horseradish on a golden and crispy tostada is a gift to myself and my guests!
8 white corn tortillas
1/2 cup cottage cheese ( queso blanco, or queso campesino)
4 small boneless salmon fillets
1 tablespoon olive oil
The zest of one lemon
Salt and pepper to taste
1 ripe avocado
1/2 cup coriander leaves, chilli slices, and capers mixed with a fork
2 limes sliced in 8ths
Ingredients for the avocado sauce
1/2 avocado cut into small cubes
1/2 cup of Greek yoghurt
4 tablespoons of creamed horseradish or 1 teaspoon of freshly grated horseradish.
1 teaspoon of lemon juice
salt and pepper to taste
Method for the sauce
Cut the small avocado in half, remove the pip and scoop the flesh of 1/2 the avocado into a blender with the yoghurt, lemon juice, horseradish and salt and pepper.
Blend until smooth. Add more yoghurt or a bit of water if the sauce is too thick .
Method for the cheese
In a small bowl put the cheese and add the lemon zest, salt and pepper to taste. Fold the cheese carefully. Set aside.
Method for the salmon
Place the salmon on a tray lined with a baking sheet and drizzle very lightly with olive oil.
Sprinkle with the lemon zest, salt and pepper.
Bake until just opaque through out, about 5 minutes. Remove from the oven and break apart into large flakes with a fork.
Method for the tostada
Pour enough corn oil or canola oil into a frying pan. Heat the oil on medium high heat until sizziling hot.
Fry the tortillas one at a time. Fry until golden brown.
Use tongs to push the tortilla down and turn them.
The tortilla should be crispy.
Place the tortillas on to a paper towel-lined plate to absorb the excess oil and sprinkle with a little salt.
How to serve the tostadas
Place the tostadas onto plates and divide the cheese mixture onto each tostada.
Top with the salmon flakes, avocado cubes, then drizzle with the sauce and sprinkle with coriander leaves, capers and green chilli slices.
Serve them with lime wedges
The tostadas can be made days ahead and kept in a tin
If the sauce is too thick just add water, but if you want you can add cream.
Serve them with lime wedges, they complement the coriander and chilli slices.