Fish Recipe

Smoked Fish Tostadas                        

serves 6 Sunflower oil for shallow frying 6 small tortillas 200 grams of light cream cheese 8 spring onions (peeled and finely chopped) 2 tablespoons of chopped fresh coriander 6 sprigs of fresh coriander to garnish 3 picked jalapeno peppers (chopped) 1 tablespoon of lime juice grated zest of half a lime 300 grams of smoked swordfish or salmon half an iceberg lettuce (shredded) 1 ripe avocado (peeled and diced) salt and pepper to taste Method

Heat the oil in a frying pan and fry the tortillas (one at a time) until they are crispy. (roughly 2 minutes of frying time each)
Allow to cool and then spread with cream cheese.
Gently mix in the following ingredients in order; onions, tomatoes, coriander, jalapeno, lime, smoked fish and seasoning.
Cover each tostada with the shredded lettuce.
Heap the fish salad mixture on top
Spoon in the diced avocado all over and finish off any cream cheese and sprigs of coriander

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