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We will be closed 28th-30th June for the Matariki long weekend. Last dispatch date for orders prior is Wednesday 26th June

Fresh Salmon Tostadas

Fresh Salmon Tostadas

Recipe by Sam Parish in collaboration with Latitude Magazine


Serves 6–8 as a starter

Prep 15 mins

Cooking 10 mins


1 small red onion, thinly sliced

vegetable oil to shallow fry

8 small tortillas

1 tomato, coarsely grated

(discard end bit)

1/4 cup jalapenos plus 1 tbsp pickling liquid

1 bunch coriander, leaves picked, half finely chopped

300 g skinless Akaroa Salmon, cut into 1 cm pieces

juice of 1 lemon

1 avocado, cut into 1 cm pieces


Place onion in a bowl with a pinch of salt. Massage with hands then leave to pickle slightly.

Heat 1 cm of oil in a frypan over high heat. Working in batches, cook tortillas for 1–2 minutes turning halfway, until golden and bubbling.


Transfer to a cooling rack over a paper towel to drain and cool. Tortillas should crisp as they cool.


Combine tomato, chopped jalapenos, pickling liquid and the chopped coriander in a bowl. Season to taste.


Add salmon, lemon juice and avocado to onions and toss to coat. Top crisp tortilla with salmon mixture. Spoon over tomato salsa and finish with coriander leaves to serve.

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