Rathbuns hot smoked salmon recipe - Dallas News | myFOXdfw.com

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Rathbuns hot smoked salmon recipe

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                                       RATHBUN"S

                   HOT SMOKED SALMON TOSTADA

Yields 8-10 appetizer portions


For the tortillas:

2 each 10"                   flour tortillas (docked i.e. to poke holes with a fork)

3/4 cup                        canola oil (for frying)

2 tsp                            salt      


For the Habanero Cream Cheese:

2 tsp                            habanero (minced fine)

1 Tbsp                         shallots (minced fine)

5 oz                             cream cheese

2 oz                             sour cream

2 tsp                            salt

1 tsp                            black pepper


For the Lemon Vinaigrette:

3 Tbsp                         white balsamic vinegar

4 oz                             extra virgin olive oil

3 Tbsp                         lemon juice (fresh squeezed)

2 Tbsp                         rose's lime juice

1 tsp                            salt

1/2 tsp                         black pepper


For the Salmon:


12 oz                           hot smoked salmon ( store bought)

3 Tbsp                         red onion (small diced )

1/4 cup                        cilantro leaves (for garnish)


Procedure:

Square up flour tortillas, cut into 6" long 1 " wide pieces. poke with a fork to prevent tortilla from puffing up during the frying process. Heat oil in a large sauté pan  to 325 degrees, lay tortillas flat and fry on each side until crispy, approximately 1 minute. Transfer to a paper towel to drain off excess oil. Sprinkle with salt.

In a bowl mix habanero, shallot, cream cheese, sour cream, salt and pepper until incorporated taste for seasoning. Keep at room temperature.

In a separate mixing bowl mix olive oil, vinegar, lemon juice, roses lime juice, salt and pepper

Incorporate and let stand at room temperature.

For the assembly:

Smear crispy tortillas with habanero cream cheese generously to cover, Place 1 -1/2 ounces of salmon pieces on top of tortilla covering the cream cheese, garnish with diced red onion and cilantro leaves, drizzle lemon vinaigrette over tostada and serve.

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