Smoked Salmon, Fennel, Avocado and Green Chilli Tostadas

Name: Smoked Salmon, Fennel, Avocado and Green Chilli Tostadas
Yield: 10
Ingredients: 650.0g Salmon fillets, hot smoked; 2.0x Baby fennel bulbs; 3.0x Avocadoes; 2.0x Long green chilli; 100.0g Radishes; 50.0g KNORR Thai Lime Powder 500g; 75.0ml Olive oil; 4.0x large Rotis, frozen and thawed

Smoked Salmon, Fennel, Avocado and Green Chilli Tostadas – Recipe

These delicious mouthfuls are a great addition to any menu featuring small dishes. Fresh bursts of crunchy fennel and radish, along with pops of green chilli and a tangy lime dressing served on crispy roti rounds, make for a surprising summer menu option.

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Salad

Salmon fillets, hot smoked 650.0 g
Baby fennel bulbs 2.0 x
Avocadoes 3.0 x
Long green chilli 2.0 x
Radishes 100.0 g

Dressing

KNORR Thai Lime Powder 500g 50.0 g
KNORR Thai Lime Powder 500g
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Unilever Food Solutions

Bidfood

Service Foods

Free Sample
Olive oil 75.0 ml

Rotis

large Rotis, frozen and thawed 4.0 x

Seafood

Other European

Casual Dining

Cafe/Takeaway

Local Favourites

Snacks & Sides

Starters

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Preparation

Salad
- Flake smoked salmon and place in a large bowl. Trim and finely shave fennel, reserving fronds. Add salmon along with chopped avocado, finely chopped seeded green chillies and finely sliced radish.
Dressing
- Whisk together KNORR Thai Lime Powder with oil and 80 ml warm water.
Rotis
- Use a 5 cm cutter to cut out 20 small roti rounds. Pan fry rounds in batches in a liberal amount of oil over medium heat until golden and crisp. Drain and keep warm.
To Serve
- Lightly toss the dressing through smoked salmon salad. Spoon a little over each roti round and garnish with reserved fennel fronds. Serve with lime wedges.