Blackened Salmon Tostada

Avocado, Chorizo Oil, Smoked Oyster Aïoli, and Blue Corn

Chef Felipe Riccio of Goodnight Hospitality | Houston
Yield: 5 hors d'oeuvres-size tostadas

Adapted by StarChefs | December 2019

INGREDIENTS:

Blackening Spice:
Yield: 1.4 kilograms
100 grams black peppercorns, ground 
200 grams toasted cumin seeds, ground 
100 grams toasted celery seeds, ground
100 grams dry oregano, ground 
300 grams paprika
200 grams garlic powder
100 grams cayenne
100 grams onion powder
200 grams salt

Avocado Purée:
200 grams peeled and pitted avocado
3 grams coarsely chopped cilantro
2½ grams salt
3 grams serrano pepper juice
5 grams lime juice

Chorizo Oil: 
200 grams chorizo
700 grams rendered bacon fat
30 grams paprika
15 grams onion powder
15 grams garlic powder

Smoked Oyster Aïoli:
150 grams shucked oyster with liquor  
85 grams yolk
25 grams glucose
7½ grams salt
1½ grams MSG
1 gram liquid soy lecithin
525 grams canola oil

To Assemble and Serve: 
One 6x4x1-inch skinned Verlasso salmon fillet (100 grams)
Neutral oil
15 grams pickled celery brunoise
20 grams red bell pepper brunoise
30 grams lemon juice
Five 2-inch blue corn tostadas
Fresh Origins Micro Leek
Fresh Origins Petite Hearts on Fire
Fresh Origins Radish Flowers

METHOD:

For the Blackening Spice: 
In an airtight container, combine all ingredients. Set aside at room temperature. 

For the Avocado Purée:
To a Vitamix blender, add all ingredients; purée.

For the Chorizo Oil:
To a heavy saucepan over medium-low heat, add all ingredients and cook 30 minutes. Strain through a chinois. 

For the Smoked Oyster Aïoli:
Using an electric smoker or a smoking gun, smoke oysters on the half shell until slightly opaque and smoky. Transfer to a Vitamix blender with yolk, glucose, salt, MSG, and lecithin; purée. While blending, stream in oil. When emulsified, transfer to squeeze bottle and chill. 

To Assemble and Serve:
Season salmon with Blackening Spice. In a cast iron skillet over medium flame, heat oil. Sear salmon until outside is crisp but center is still raw; drain, cool, and cube salmon. In a bowl, combine salmon, celery, bell pepper, lemon, and 15 grams Chorizo Oil. On each tostada, spread a thin layer of Avocado Purée and top with salmon mixture and dots of Smoked Oyster Aïoli. Finish with microgreens.

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