Salmon Tostada Recipe

If using store-bought tostada shells, brush both sides lightly with olive oil and sprinkle with sea salt. Bake at 375°F (190°C) for 5–8 minutes until crisp and golden. If making homemade, fry or bake corn tortillas until crisp, then season with salt.

In a medium bowl, break up the goat cheese with a fork. Add Greek yogurt, lime zest, lemon juice, smoked paprika, ground cumin, honey, black pepper, and sea salt. Stir or whip until smooth and spreadable. Taste and adjust seasoning; transfer to a squeeze bag or small bowl for easy application.

Combine the drained capers (roughly chopped if large), finely diced red onion, minced chile, chopped cilantro, lime juice, olive oil, honey, black pepper, and sea salt in a small bowl. Stir to combine and let sit for 5–10 minutes to mellow and marry flavors. Taste and adjust acid/salt as needed.

Pour oil into a small skillet or saucepan to a depth of about 1/2 inch and heat to about 350°F (175°C). Dry cilantro thoroughly on paper towels (any moisture will cause splatter). Working in small batches, immerse cilantro sprigs briefly (5–8 seconds) until bright green and crisp; they will darken slightly when cooled. Remove with a spider or slotted spoon and drain on paper towels. Immediately sprinkle with a pinch of fine salt. Repeat until all cilantro is fried. Note: watch closely — cilantro fries very quickly.

Spread about 1 to 1 1/2 tablespoons of the spiced goat cheese onto each toasted shell, leaving a small border so the shell stays crisp.

Layer 1 to 1 1/2 ounces (roughly 2–3 slices) of cold-smoked salmon over the goat cheese on each tostada, gently folding slices for height and texture.

Spoon about 1 tablespoon of the caper-chile relish over the salmon on each tostada, distributing evenly so each bite has some relish.

Add a few thin cucumber slices (2–3 per tostada) or a small handful of microgreens/arugula on top for freshness and crunch.

Finish each tostada with a few fried cilantro sprigs, a sprinkle of reserved capers if desired, and a twist of black pepper. Serve immediately with lemon wedges on the side for squeezing.