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