Guest recipe Affiliate
Recipe by @geronimocramos
Pop-up chef Geronimo Ramos, cooking with our Smoked Trout Filets
Makes 2 tostadas · 15 minutes · nothing to cook
If smoked trout only ever lands on your bagel, this is its best move. Geronimo builds a crisp tostada on a thick layer of avocado-lime crema, piles on big flakes of our hot-smoked trout, and finishes it with a fresh cucumber salsa, pickled red onion, pomegranate and a glossy drizzle of salsa macha.
Nothing gets cooked. Thaw the trout the night before, blend the crema, chop the salsa and build. It is on the plate in about 15 minutes — dinner for one, or a light bite for two. Feeding four? Use two packages of trout and double everything.
Geronimo builds the tostadas, start to finish.
His code GERONIMO takes $20 off a first order of $125 or more.
At a glance
15 minutes
Plus an overnight thaw for the trout. Blend the crema, chop the salsa, build. Nothing goes on the stove.
Makes 2 tostadas
Dinner for one or a light bite for two, from one package of Smoked Trout (one 5.5 oz fillet). Use two and double everything for four.
Three parts
A blended avocado-lime crema, a fresh cucumber salsa, and the toppings: pickled red onion, pomegranate, salsa macha, lime and flaky salt.
Build it last
Assemble right before you eat so the tostadas stay crunchy. Everything else can wait in the fridge.
Build it in layers
Five layers, in this order.
The order is the recipe. Crema first so the trout has something to hold onto, the wet salsa on top of the fish rather than under it, and the drizzle last.
Avocado lime crema The base
Layer 1Spread it thick, right to the edge. It is the glue that holds everything else on the tostada.
Smoked trout Big flakes
Layer 2Break it by hand into big pieces and pile them on. Big flakes keep the trout the star of every bite.
Cucumber salsa The fresh part
Layer 3Persian cucumber, cilantro, lime and salt, tossed right before you build so it stays crisp.
Pickled onion & pomegranate The pop
Layer 4Sharp and sweet-tart against the smoke. Add cilantro leaves here too, if you are using them.
Salsa macha, lime, flaky salt The finish
Layer 5A drizzle of salsa macha for smoky heat and crunch, a squeeze of lime, a pinch of flaky salt. Serve right away.
Build each tostada just before it is eaten. Once the crema and salsa go on, the shell starts to soften.
Smoked Trout Tostadas with Avocado Lime Crema
15 minutes
A no-cook weeknight dinner built on smoky trout, a cool avocado crema, a fresh cucumber salsa and a glossy drizzle of salsa macha. Pomegranate brings a sweet-tart pop. Feeding 4? Use 2 packages of trout and double everything. From @geronimocramos
Ingredients
Base
- 1 package Seatopia Smoked Trout Filet (one 5.5 oz fillet), thawed overnight in the fridge
- 2 store-bought tostadas
Avocado Lime Crema
- 1 ripe avocado
- 3 tbsp sour cream or Mexican crema
- Juice of ½ lime
- ¼ tsp salt
Cucumber Salsa
- 1 Persian cucumber, finely diced
- 1 tbsp cilantro, chopped
- A squeeze of lime
- A pinch of salt
Toppings
- 2 tbsp pickled red onion
- 2 tbsp pomegranate arils
- 2 tsp salsa macha
- Lime wedges
- Flaky salt
- Cilantro leaves (optional)
Directions
Prep the trout. Thaw your smoked trout in the fridge the day before.
Make the crema. Add the avocado, sour cream, lime juice and salt to a tall, narrow container. Blend with an immersion blender until silky, about 30 seconds. Keep it thick so it holds as a base layer. No blender? Mash with a fork for a more rustic texture.
Make the cucumber salsa. Toss the cucumber, cilantro, lime and salt right before assembling so it stays crisp.
Build. Spread a thick layer of crema on each tostada, then pile on the trout in big flakes.
Top and finish. Add the cucumber salsa, then the pickled onion and pomegranate (and cilantro leaves, if using). Drizzle with salsa macha, squeeze over some lime, sprinkle with flaky salt and serve right away.
Everything on this plate
Our Smoked Trout Filets are the star. Steelhead Cold-Smoked Lox is the swap if you want silkier, milder slices, and a spoonful of Salmon Roe Caviar on top makes it a party. The rest is two store-bought tostadas, an avocado, sour cream or Mexican crema, limes, a Persian cucumber, cilantro, pickled red onion, a pomegranate and a jar of salsa macha.
$28.25
/serving
Incredibly smooth and smoky, sure to be a hit on blini or at the barbecue
$14.92
/serving
Rich, clean, velvety smoked flavor with subtle sweetness
$15.00
/serving
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The avocado lime crema
Keep it thick. It is a base layer, not a sauce.
One avocado, 3 tablespoons of sour cream or Mexican crema, the juice of half a lime and ¼ teaspoon of salt. You want it silky but stiff enough to hold its shape under the trout.
1
Use a tall, narrow container
An immersion blender needs some depth to work, which is why this makes a little more crema than two tostadas need. A personal blender works too, with a splash of water to keep it moving.
2
Blend for about 30 seconds
Until it is completely silky. No blender? Mash everything with a fork for a more rustic texture.
3
Save the extra
It keeps for a day in the fridge with plastic wrap pressed onto the surface so it stays green, and it doubles as a dip.
Swaps that work
Geronimo’s amounts are a starting point. Build one, taste it, and adjust the second, and swap in whatever you have.
| As written | Easy swap | What changes | |
|---|---|---|---|
| The fish | Smoked Trout Filets | Steelhead Cold-Smoked Lox | Silkier and milder; tear it into ribbons instead of flakes |
| The crema | Sour cream or Mexican crema | Plain Greek yogurt | Tangier and thicker; add a little more lime |
| The pop | Pomegranate arils | Diced mango or radish | Pomegranate is best in fall and winter; mango is sweeter, radish is peppery |
| The drizzle | Salsa macha | Chili crisp | Similar crunch and heat, a little more savory |
| The cucumber | Persian cucumber | English cucumber | Scoop out the seeds so the salsa stays crisp |
| The base | Store-bought tostadas | Tortilla chips | Turns it into a shareable plate of loaded chips |
Keep the trout in big flakes
Move the pack from the freezer to the fridge the day before. In the morning it is ready: our Smoked Trout is hot-smoked and ready to eat, so it goes straight from the fridge to the tostada. Slide the fillet off its board, lift it away from the skin, and break it by hand into big pieces along its natural lines. Big flakes keep the smoky trout the star of every bite.
Hot-smoked rainbow trout, tested and published
Each package holds one 5.5 oz skin-on, hot-smoked rainbow trout fillet — ready to eat, rich and smoky.
Our Smoked Trout Filets tested at 134 mg EPA and 630 mg DHA per fillet. Values vary by sample and season.
Every supplier is third-party tested for nutrition, mercury and microplastics, then randomly audited to ensure consistent compliance with the Seatopia Standard. Farms named, panels published.
Smoked trout tostadas, answered
Do I need to cook the trout?
No. Our Smoked Trout is hot-smoked and ready to eat, so it only needs thawing. Serve it straight from the fridge, or let it sit out for a few minutes first if you like it less cold.
How do I thaw it?
In the refrigerator, in its sealed pack, overnight. Never on the counter or in warm water. Keep it in the fridge until you build the tostadas.
How do I keep the tostadas crunchy?
Build them right before you eat. Make the crema and slice the toppings ahead, toss the cucumber salsa at the last minute so it does not go watery, and only then layer everything on the shell.
Can I make anything ahead?
The crema keeps for a day in the fridge with plastic wrap pressed onto the surface. The pickled onion keeps for days. The cucumber salsa is best made right before you build.
What is salsa macha, and where do I find it?
A Mexican chile oil made with dried chiles, garlic and toasted nuts or seeds, so it is crunchy as well as smoky and hot. Look for it in jars near the hot sauces or in Latin grocery stores. Most contain peanuts or sesame, so check the label if you are cooking for allergies. Chili crisp is the closest swap.
How do I make it for four?
Use two packages of Smoked Trout and double everything else. You will have plenty of crema, since one batch already makes a little extra.
More seafood to cook this week
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