Short-smoked Salmon Tostadas Recipe

Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (2–3 minutes).

Add 1 tablespoon olive oil and the corn kernels. Spread into an even layer and let cook, undisturbed, until the corn develops charred brown spots (3–5 minutes). Stir and allow another 2–3 minutes until most kernels have some char. If using frozen corn, cook a little longer to dry and char.

Transfer charred corn to a bowl to cool for 3–5 minutes. Add the quartered cherry tomatoes, finely diced red onion, minced jalapeño (if using), chopped cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to combine and adjust seasoning to taste. Set aside at room temperature while you prepare the rest.

In a small bowl, whisk together 1/2 cup sour cream and 1/4 cup Greek yogurt until smooth.

Stir in 1 teaspoon minced chipotle pepper, 1/2 teaspoon adobo sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon lime zest, 1/2 teaspoon honey (if using), and 1/4 teaspoon salt. Taste and adjust: add more adobo or chipotle for heat, or more honey to mellow.

If you prefer a thinner consistency for drizzling, thin with 1–2 teaspoons of water or additional lime juice. Transfer to a squeeze bottle or piping bag for easy assembly, or leave in a bowl.

If your tostada shells are not crispy, heat an oven to 375°F (190°C). Place the tostada shells in a single layer on a baking sheet and warm for 4–6 minutes until hot and crisp. Alternatively, toast lightly in a dry skillet for 1–2 minutes per side.

Flake the short-smoked salmon into bite-sized pieces with your fingers or a fork. Taste and season lightly with 1/2 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper, scattering evenly but gently so as not to overpower the smoked flavor.

Lay the warmed tostada shells on a work surface. If you like, brush each shell very lightly with a little olive oil to prevent sogginess (optional).

Spoon about 2 tablespoons of charred corn pico onto each tostada, spreading it into an even layer.

Top the pico with about 1.25 ounces (roughly 2 tablespoons) of flaked smoked salmon per tostada, distributing evenly across shells.

Arrange 4–5 thin radish slices on each tostada for crunch and peppery brightness.

Drizzle chipotle-lime crema over each tostada in a thin ribbon (about 1 tablespoon crema per tostada). If using a squeeze bottle, create a decorative pattern.

Scatter chopped cilantro and microgreens (if using) over the tostadas. Finish with a light sprinkle of smoked paprika (optional) and another small pinch of coarse sea salt if desired.

Serve immediately with lime wedges on the side for squeezing over just before eating.