Crunch Into These Cured Salmon Tostadas!

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Chef Ben Poremba of St. Louis Mexican mecca Nixta loaned us this tostada recipe for Holy Frijoles Week. Tired of tacos? We don't really believe you; however if you're simply looking to switch things up and get a little crunchy, salmon tostadas may just be the thing to shatter you out of your rut. 

This recipe is a collaboration between myself and Executive Chef Tello Carreon. We like to take a familiar item and give an unexpected angle of refinement and ingredients. Tacos are just a couple of quick bites, but tostadas can give you a bit more, with more of a crunch. The salmon tostada was inspired by both of our heritages — Tello's Mexican background and my Israeli heritage. It's cured salmon, which we pair with more of a Mediterranean flavor profile: blood oranges, fennel, lime, mandarins. It's a prefect marriage of our backgrounds into one bite.

Tostada tip: using a tostada basket, line up (homemade or artisan quality) tortillas, and deep fry until crispy, for about 6-8 minutes. We use blue corn and yellow corn tortillas. This step can be done up to a day prior serving.

Crunch Into These Cured Salmon Tostadas!
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If you're looking to switch things up and get a little crunchy, salmon tostadas may just be the thing to shatter you out of your rut.
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  • 1 fennel
  • 1 blood orange
  • 1 large lime
  • 1 sour orange
  • 2 radishes
  • 10 fresh picked mint leaves
  • 1/3 cup extra virgin olive oil
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sour cream
  • Juice and zest of 1 large lime
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sweet smoked paprika
  • 1/2 garlic clove
  • 4 yellow corn tostada shells
  • 1/2 pound fresh sliced sushi-quality salmon, or gravlax (cured salmon) or smoked salmon
  1. :::salad:::
  2. In a large bowl, combine all ingredients. Season with salt. Mix this salad just prior to serving to help maintain crispness.
  3. :::mayo:::
  4. In a large bowl, whisk all the ingredient together. Refrigerate until ready to use.
  5. :::tostadas:::
  6. Smear chile lime mayo on tostada shells. Top with a couple of slices of salmon. Mound with a fistful of fennel-citrus salad. Season with sea salt and a drizzle of olive oil. Serve immediately.
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