Liberty’s Oak Smoked Salmon Tostadas with Tomato and Chipotle Chilli Salsa, Mashed Avocado, Smoked Paprika and Lime Mayo, Pickled Red Onion and Coriander

This is a cooked salsa making use of tinned tomatoes (when fresh tomatoes aren’t in season). It has a deep flavour that goes really well with nachos as a dip and as a topping for tostadas.

Serves 4

  • 1 x 100g pack of Liberty’s Oak Smoked Salmon
  • A small bunch of fresh coriander, leaves picked
  • Cayenne pepper

Tomato and Chipotle Chilli Salsa

This is a cooked salsa making use of tinned tomatoes (when fresh tomatoes aren’t in season). It has a deep flavour that goes really well with nachos as a dip and as a topping for tostadas. The salsa can be made in advance and stored in the refrigerate, during which time the flavours have a chance to develop. Drain a can of chopped tomatoes through a sieve, keeping the liquid, then finely chop the tomatoes. I added Mexican oregano to this salsa which has fragrant, citrusy flavour.


  • 1 sweet pointed red pepper
  • 1 tbsp chipotle chilli in adobo paste
  • 1 x 400g tin finely chopped tomatoes
  • 1 medium onion, finely chopped
  • 4 large oak smoked garlic cloves, minced
  • 2 tsp dried oregano (Mexican oregano preferably)
  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp freshly squeezed lime juice
  • 1 tbsp granulated sugar
  • ½ tsp ground cumin
  • Sea salt, to taste
  • 1 tbsp freshly squeezed lime juice
  • 1 handful of fresh coriander, leaves picked and finely chopped
  • Tabasco, to taste


  1. Blacken the red pepper over the flames of a gas hob or barbecue.
  2. Put the pepper in a small bowl and cover with cling film, leave for about 10 minutes, this makes it easier to remove all the blackened layer from the pepper. Once the pepper has cooled, rub away the burnt part, then de-seed and finely chop the pepper. The flavour of the pepper sweetens and intensifies cooking it this way first before the next stage.
  3. Pour the olive oil into a small saucepan over a medium heat then add the finely chopped onion, minced garlic and ground cumin. Turn the heat down then put the lid on the saucepan to sweat the onion and garlic for about 8 minutes or so until soft and golden. Stir in the chipotle chilli paste and chopped red pepper and cook for about a minute. Then add the tinned tomatoes, sugar, red wine vinegar, oregano and a pinch of sea salt. Stir then simmer over a medium heat for 15 minutes until the sauce has reduced and watery liquid has evaporated. You’re looking for a thick consistency.
  4. Stir from time to time tasting as you go along adding a little extra sugar, salt and red wine vinegar to balance the flavour.
  5. Remove the pan from the heat and add freshly squeezed limed juice to taste. Then stir in the chopped coriander.
  6. Finally, add a splash of Tabasco to taste.
  7. Let the salsa cool completely and serve at room temperature.

Pickled Red Onion

This is a speedy way to pickle red onion and can be made in advance and stored in the fridge in a clean vinegar proof jar or airtight container for up to two weeks.


  • 1 red onion, halved and thinly sliced
  • 150ml cider vinegar
  • 50g granulated sugar
  • 1 ½ tsp sea salt
  • ½ tsp pink peppercorns


  1. Put the sliced red onion in a small bowl.
  2. Pour the cider vinegar into a small saucepan then add the sugar, salt and peppercorns.
  3. Bring the pan to the boil stirring until the sugar and salt has dissolved then remove the pan from the heat.
  4. Let the vinegar solution cool to room temperature then pour over the red onion. Set aside at room temperature for an hour.

Smoked Paprika Mayo with Lime


  • 80g mayonnaise
  • 2 tbsp soured cream
  • Zest of 1 lime
  • Juice of ½ a lime
  • 1 tsp smoked paprika
  • A pinch of mild chilli powder
  • A tiny pinch of sea salt


  1. Put the mayo and soured cream into a small bowl then stir in the lime juice and zest along with the smoked paprika, a tiny pinch of sea salt and a pinch of mild chilli powder. Set aside until ready to use.

Mashed Avocado


  • 1 large ripe avocado
  • Juice of 1 lime
  • A small handful of fresh coriander leaves, chopped
  • A pinch of sea salt
  • A pinch of cayenne pepper


  1. Mash the avocado then stir in the lime juice along with the chopped coriander. Season with a pinch of sea salt and cayenne pepper then set aside.

To make the tostadas

4 stale 12cm White Corn Taqueria Tortillas (from coolchile.co.uk)

Use a chip pan with a basket or heat 2cm of sunflower in a deep-frying pan until hot (190°C).

Fry each tortilla individually. Carefully drop the tortilla into the hot oil. The oil is hot enough when the tortilla sizzles immediately. Fry each side of the tortilla until it turns a light golden colour, about 20 to 30 seconds per side depending on the thickness of the tortilla. Carefully remove from the pan and place on kitchen paper to absorb excess oil.

To assemble the tostadas

Open the pack of salmon and lay the slices on a plate, leave to come to room temperature in plenty of time before you begin to assemble the tostadas. Up to two hours is good. It’s best if all the components of the tostada are at room temperature too.

Spread a layer of the salsa onto each of the crispy tortillas followed by a layer of mashed avocado, top generously with the salmon then drizzle with the paprika and lime mayo. Sprinkle each tostada with a touch of cayenne pepper and finely chopped coriander. Eat straight away.

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