salt spring 17

NOW OPEN
WED - SAT
FOR DINNER
FRESH, LOCAL & TASTY!
Ingredients
Salsa pepian
100g tomato
500g tomatillo or green tomato
100g white onion
60g hulled pumpkin seeds
60g sesame seeds
3 whole allspice
2 pequin chillies
salt, to taste
Method
20 tostadas or lightly salted
tortilla chips
200g Petuna hot-smoked
ocean trout
1/ 2 cup julienned spring onion
1/ 2 cup julienned firm mango
1/ 2 cup thinly sliced sweet
eschalots
6 small red chillies, seeds
removed and julienned
6 small green chillies, seeds
removed and julienned
½ cup julienned red radish
To make the pepian, place the tomato, tomatillo and onion in a
small pot and cover with water. Bring to the boil then reduce to a
simmer. As each item softens, remove and place in a blender jug.
The tomatillo will usually take 2 minutes more than the tomato, and
the onion slightly longer still. Warm a 25cm frypan to a medium heat
and toast the pumpkin seeds, tossing or stirring frequently until golden
and puffed up. Remove to the blender jug. In the same pan add the
sesame seeds and toast. When nearly golden, add the allspice and
pequin chillies. Add to the blender jar, then add salt and puree for 2
minutes until very smooth. Check seasoning and reserve.
Line up the tostadas on a tray and top each piece with a smear of
pepian paste. Place a small portion of smoked trout, then garnish with
the julienned vegetables and serve immediately.
T: 07 5455 3350
10 HASTINGS STREET, NOOSA HEADS.
Recipes courtesy of Peter Kuruvita from Noosa Beach
House, 14/16 Hastings Street, Noosa Heads. 5449 4754
or noosabeachhousepk.com.au
FOR EXTRA SALT visit saltmagazine.com.au
for an extra recipe.
saltmagazine.com.au 53