Wednesday, June 18, 2014


1/2 cup sour cream
1 tsp lime zest
1 tbsp fresh lime juice
1 garlic clove, minced
1/4 tsp ground hot red pepper
salt to taste
freshly ground black pepper to taste

Combine all sauce ingredients in a small bowl and blend thoroughly; set aside.

2 1/2 cups shredded savoy cabbage
1 cup grated zucchini
5 radishes, sliced thin
1/3 cup loosely packed chopped cilantro
1 jalapeno pepper, seeded and sliced very thin
2 tbsp olive oil
3 tbsp fresh lime juice
salt and pepper, optional

Toss all slaw ingredients together in a medium to large bowl. Let stand for 15 minutes.

8-oz smoked salmon fillet, flaked with a fork
6 tostada shells
1 avocado, peeled, seeded, cut into 6 wedges

To assemble (Just before serving):
Lay out the tostada shells and spread the sour cream sauce evenly over the shells.

Top the sour cream sauce with the salmon evenly divided among the 6 shells.

Top salmon with the slaw mixture and garnish each with an avocado wedge.

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