Salmon Sashimi Tostada

A tostada is a crispy tortilla with various toppings. I use sashimi salmon in this version but other sushi-grade fish would also work well. 

INGREDIENTS

For the coriander oil 

• 100g coriander stalks and leaves
• 300ml sunflower oil

For the wasabi cream (will make more than you need)

• 5 Tbsp Japanese-style mayonnaise – make your own using these recipes – Wasabi Mayonnaise, or Traditional Wasabi Mayonnaise.
• 5 Tbsp soured cream
• 1 Tbsp Namida wasabi paste made from Namida 100% Pure Wasabi Powder 
• A few drops of lemon juice
• A pinch of salt

For the tostadas

2 x 20cm wheat flour tortillas

2 Tbsp olive oil Sea salt flakes

½ pink grapefruit, peeled

150g sushi-grade salmon

½ small avocado, cut into 1 cm cubes

2 Tbsp finely diced red onions

4 tsp fish roe (I use Japanese tobiko (flying fish) eggs, available from good grocers or delicatessens.)

½ red chilli, deseeded and finely chopped, plus 2 slices to garnish

A few baby coriander leaves 

1 tsp toasted white sesame seeds

A sprinkle of shichimi pepper (seven-flavor chili pepper, available from good grocers or delicatessens.), to garnish

METHOD

Coriander Oil

1. Wash the coriander, pat dry then roughly chop.
2. Heat this and the sunflower oil in a small pan over a very gentle heat, until the oil is lukewarm and the coriander is wilted, about three minutes.
3. Place the pan in a bowl of iced water.
4. Once cool, blend in a food processor until smooth.
5. Transfer to a bowl, cover and let it infuse in the fridge for two hours, or up to 48 hours.
6. Strain through a fine sieve into a sterilised jar and store in the fridge, where the oil will keep for up to four weeks.

Wasabi Cream

1. In a bowl, whisk the ingredients together for the wasabi cream.
2. Check the seasoning and add more salt, Namida wasabi paste or lemon juice.
3. It should taste spicy, but not overly so, with a refreshing acidity.
4. This cream lasts a week in the fridge.

Tostada

1. Preheat the oven to 200C/400F/Gas 6, and line a baking tray with non-stick baking parchment.
2. Prick the tortillas to stop them from bubbling up during baking, then brush them on both sides with olive oil and sprinkle over a little sea salt.
3. Cut each tortilla into equal quarters, cover with a tray (to help flatten the tortillas as they cook) and bake for two to three minutes until lightly coloured.
4. Turn over and bake again.
5. Transfer to a wire rack; they will crisp up further as they cool down.
6. Extract the grapefruit flesh gently from its segments to make one to two-centimetre triangular pieces.
7. Set aside.
8. When you are ready to serve the tostadas, cut the salmon into slices 5mm wide and 2mm thick.
9. Place the tortilla quarters on a plate, close together.
10. You will need only half of the wasabi cream.
11. Spoon half of this amount over the tortillas.
12. Place the salmon slices on top and spoon the remaining Namida wasabi cream over and around the salmon.
13. Now scatter the pieces of grapefruit, cubes of avocado, the red onion, fish roe and red chilli over the tortilla.
14. Drizzle over two tablespoons of the coriander oil, coriander leaves and sliced red chilli.
15. Finish with a sprinkle of toasted sesame seeds, shichimi pepper and some sea salt flakes and serve.

This is what you should end up with.