Smoked Mackerel Tostadas

These tostadas are delicious combining the smoky flavour of mackerel and chipotle, lightened with a vibrant, citrusy tomato salsa and finished with a slice of creamy avocado.

• Serves: 4

What you need:

• 4 large Mission Mexican Corn Tortillas
• 300g smoked mackerel fillet (or any smoked fish/fresh raw mackerel, cut as for sushi)
• Fresh tomato salsa
• 1 cos lettuce, shredded
• 1 avocado sliced

For the mayonnaise

• 2 tsp Mission Mexican Signature Paste
• 1 garlic clove, crushed
• 3 egg yolks
• 1 tbsp red wine vinegar
• 2 tsp Dijon mustard
• Salt and pepper
• 1/2 tsp castor sugar
• 200ml oil - half olive and half vegetable

What you do:

1. To make the mayonnaise, put the egg yolks in a food processor with the mustard, half the chipotle, a good pinch of salt and the garlic and whiz to combine. With the motor running, slowly drip the oil through the funnel of the food processor until the mayonnaise starts to thicken and emulsify, at which time you can pour the oil in a thin stream.
2. Add half the vinegar and the sugar and taste (it may not need the other half). Season and add more chipotle if you like the mayonnaise spicier and smokier. Cut out rounds of tortilla about 4-5 cm across. Fry or bake the rounds as in the previous recipe, until crisp and golden. Flake the smoked mackerel with a fork and mix into the fresh tomato salsa. Spread each tostada generously with chipotle mayonnaise and top with shredded lettuce.
3. Spoon over the smoked mackerel salsa and top with a slice of avocado. Squeeze over a little lime juice and if you like sprinkle with deep fried shallots.

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