Alaska Salmon Barbacoa Tostada


450g sockeye salmon
400g tin tomato
2x onion
25g peeled garlic
5g coriander
0.5g black garlic
2x lime
30ml ev olive oil
40ml jarez vinegar
5g cumin
1g dry oregano
2g ground allspice
6g salt
2g pepper
15g chipotle paste
10g honey
800g water
4prt Pico de Gallo
4prt guacamole
2 pack mini tortilla

Ingredients for Pico de Gallo:

300g heritage tomatoes- assorted
1x red onion
1x large red chilli
20g coriander
1x lime- 1/2 whole/ 1/2 juice
30ml ev olive oil
2g salt
1g pepper

Ingredients for guacamole:

3x avocado
5g coriander
20ml ev olive oil
2g salt
1g pepper
0.5g tajin seasoning


1) Roughly chop the onions, place a large Sauté pan over high heat, add the oil and the onion and fry onions for 5-10 min, until golden
2) Add the spices, paste, vinegar, honey, garlic, salt and pepper and fry for a further 2 minutes
3) Break up the black garlic in the pan and then add the tomatoes and water, cook on low heat for one hour
4) Remove the skin of the salmon and dice it into 3cm pieces, add to the sauce. Gently cook for five minutes
5) Spoon the salmon barbacoa, guacamole and pico de gallo into separate bowls
6) Grill the mini tortilla and place it on the side
7) Finish with fresh lime and plenty of fresh herbs such as coriander, mint, chives and dill

Preparation of Pico de Gallo:

1) Cut each tomato into quarters lengthways, remove the seeds and hard stalk end and dice into ½ cm pieces
2) Dice the red onion into ½ cm pieces
3) Dice half the lime into ½ cm pieces
4) Dice the chilli as small as you can
5) Roughly chop the herbs
6) Transfer all ingredients into a bowl and mix well

Preparation of guacamole:

1) Remove the avocado skin and transfer it into a food processor. Add the rest of the ingredients and blend for one minute
2) Transfer to a bowl and sprinkle a little Tajin over the top