This dish has been created by Lily Ramirez-Foran for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Foodstore.You can make this dish a couple of hours ahead but keep refrigerated until ready to serve. Assembling the tostadas should only be done when you’re about to serve them or else tostadas will go soggy if left sitting with the wet topping for too long.
Serves 5 | 10 mins prep
Ingredients
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1 fillet of smoked mackerel, shredded finely (Burren Smokehouse)
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2 ripe avocados
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3 scallions, finely chopped
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4 yellow cherry tomatoes, finely diced
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3 pickled jalapeno chilies, finely diced
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2-3 tablespoons of pickled juice from the jalapenos
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3 tablespoons crème fraiche
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20 Tostadas (see Tostada recipe)
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handful of dried sea-spaghetti, roughly chopped
Method
Mash the avocados in a medium size bowl.
Add the shredded mackerel, the scallions, the yellow cherry tomatoes, the pickled jalapenos and the pickled juice, the crème fraiche and mix till it’s all incorporated.
Serve a generous spoonful of this salad on a tostada and spread them towards the edges.
Sprinkle the dried sea spaghetti on top.
