These smoky, tangy Smoked Salmon Tostadas are topped with salsa macha mayo, flaky Fishwife smoked salmon, and fresh herbs for a flavorful twist on a classic. Ready in under 10 minutes, they’re perfect for a quick snack or light meal.
Fishwife Smoked Salmon
These smoky, tangy Smoked Salmon Tostadas are topped with salsa macha mayo, flaky Fishwife smoked salmon, and fresh herbs for a flavorful twist on a classic. Ready in under 10 minutes, they’re perfect for a quick snack or light meal.
Fishwife Smoked Salmon
- • Makes 2 tostadas 1 tin Fishwife smoked salmon
- • 2 corn tortillas
- • 1/4 cup mayonnaise (there will be extra)
- • 1 heaping TBSP salsa macha like Masienda's Pura Macha
- • Wedge of lime, salt
- • Optional garnish: cilantro, chopped chives
- Make the tostadas: if you're beginning with a cooked tortilla (as opposed to from fresh masa), you can either toast it on a comal/griddle, bake it in the oven or deep fry. To toast, simply preheat your comal to medium high and allow the tortilla to cook on either side until crispy and slightly colored, 2 to 3 minutes per side. Let cool.
- Make the salsa macha mayo: In a small bowl, mix mayonnaise with salsa macha until combined.
- Assemble tostadas: Spread a generous spoonful of salsa macha mayo on the surface of the tostada. Use a fork to flake half a tinful of smoked salmon atop each tostada. Squeeze a generous amount of lime over each tostada, season with salt, and garnish with cilantro and chopped chives.
- Find the tostada recipe and many more in MASA: Techniques, Recipes and Reflections on a Timeless Staple. Recipe adapted and reprinted with permission from Chronicle Books, 2022.
Fishwife Smoked Salmon
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