TOSTADAS WITH SMOKED SALMON, AVOCADO & CHIPOTLE MAYO

SERVES 4

vegetable oil, for deep-frying

8 small corn tortillas (not flour ones − you can get corn tortillas at speciality supermarkets; the ones we use here are around

15cm in diameter)

6 banana shallots, finely sliced into rings

4 tbsp mayonnaise

2 tsp chipotle paste, harissa or any hot sauce you like

240g smoked or cured salmon, cut into thin slices

4 avocados, halved, stoned, peeled and sliced lengthways bunch of coriander

2-3 limes, cut into wedges 1 Pour oil into a medium, high-sided pan to come about a third of the way up the sides and heat to 180C (use a frying thermometer, if you have one). 2 Working in batches, deep-fry the tortillas in the hot oil for 2 minutes, turning them every 30 seconds, until golden brown. Remove from the oil and leave to drain on kitchen paper to absorb the excess. When you’ve finished frying the tortillas, drop the oil temperature down to 160C and deep-fry the shallots for about 2 minutes, until golden brown. Transfer these to clean kitchen paper to drain. 3 Mix the mayonnaise with the chipotle in a bowl. To serve, top each tortilla with a slice of salmon, some slices of avocado and a dollop of spicy mayo. Scatter over the crispy shallots and coriander and finish with a squeeze of lime.