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.