SMOKIN’ HOT

FISH WITH A DIF­FER­ENCE MAKES SIM­PLE BUT MOR­EISH PARTY FOOD FOR THE MEL­BOURNE CUP CROWD... OR ANY­ONE WHO JUST HAP­PENS TO DROP IN

Life & Style Weekend - - TASTE - GLOBAL FLAVOURS WORDS: PETER KURUVITA For the lat­est on Peter’s restau­rant, Noosa Beach House, go to noos­abeach­housepk .com.au. Im­age credit: Alan Ben­son

Th­ese smoked trout tostadas are quick, easy and the per­fect party food for Mel­bourne Cup. Though it’s a lot of fun to smoke your own trout, a lot of peo­ple don’t have a small smoker hang­ing around the house and ex­cel­lent qual­ity smoked trout can be pur­chased from delis and spe­cial­ity stores. The flavour of the smoked trout is won­der­fully com­ple­mented by pepian sauce, a south­ern Mex­i­can spe­cial­ity usu­ally made from toasted pump­kin seeds, se­same seeds or a mix­ture of the two. The toasted seeds give a beau­ti­ful nutty flavour to the sauce with just a hint of heat from the chilli pe­quin.

TOSTADAS

Makes 20

IN­GRE­DI­ENTS

200g hot-smoked ocean trout 20 tostadas or lightly salted tor­tilla chips ½ cup juli­enned spring onion ½ cup juli­enned firm mango ½ cup thinly sliced sweet es­hal­lot 6 juli­enned small red chill­ies, seeds re­moved 6 juli­enned green chill­ies, seeds re­moved ½ cup juli­enned red radish

Salsa pepian:

100g tomato 500g tomatillo or green tomato 100g white onion 60g hulled pump­kin seed 60g se­same seeds 3 whole all­spice 2 pe­quin chill­ies salt, to taste

METHOD

To make the pepian, place the tomato, tomatillo and onion in a small pot and cover with wa­ter. Bring to the boil then re­duce to a sim­mer. At around 5 min­utes or as each item soft­ens, re­move and place in the blender jug. The tomatillo will usu­ally take 2 min­utes more than the tomato, the onion slightly longer still. Warm a 25cm fry­pan to a medium heat and toast the pump­kin seeds, toss­ing or stir­ring fre­quently un­til golden and puffed up. Re­move to the blender jug. In the same pan add the se­same seed and toast. When nearly golden, add the all­spice and pe­quin chilli. Add to the blender jar, then add salt and puree for 2 min­utes un­til very smooth. Check sea­son­ing and re­serve. Line up the tostadas on a tray and top each piece with a smear of pepian paste. Place a small por­tion of smoked trout, then garnish with the juli­enned veg­eta­bles and serve im­me­di­ately.

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