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.
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
- Wash the coriander, pat dry then roughly chop.
- 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.
- Place the pan in a bowl of iced water.
- Once cool, blend in a food processor until smooth.
- Transfer to a bowl, cover and let it infuse in the fridge for two hours, or up to 48 hours.
- Strain through a fine sieve into a sterilised jar and store in the fridge, where the oil will keep for up to four weeks.
- In a bowl, whisk the ingredients together for the wasabi cream.
- Check the seasoning and add more salt, Namida wasabi paste or lemon juice.
- It should taste spicy, but not overly so, with a refreshing acidity.
- This cream lasts a week in the fridge.
- Preheat the oven to 200C/400F/Gas 6, and line a baking tray with non-stick baking parchment.
- 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.
- 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.
- Turn over and bake again.
- Transfer to a wire rack; they will crisp up further as they cool down.
- Extract the grapefruit flesh gently from its segments to make one to two-centimetre triangular pieces.
- Set aside.
- When you are ready to serve the tostadas, cut the salmon into slices 5mm wide and 2mm thick.
- Place the tortilla quarters on a plate, close together.
- You will need only half of the wasabi cream.
- Spoon half of this amount over the tortillas.
- Place the salmon slices on top and spoon the remaining Namida wasabi cream over and around the salmon.
- Now scatter the pieces of grapefruit, cubes of avocado, the red onion, fish roe and red chilli over the tortilla.
- Drizzle over two tablespoons of the coriander oil, coriander leaves and sliced red chilli.
- 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.