Salmon Pringles Tostadas

Ingredienser

20 original Pringles

2 tbsp chives, finely chopped

Salmon

200g sashimi grade salmon, sliced into small cubes

1 tbsp mirin

2 tbsp rice wine vinegar

2 tbsp soy sauce

2 tbsp sesame oil

1 tsp minced ginger

1 tsp minced garlic

Avo puree*

1 ripe avo

3/4 cup coriander

Juice and zest 1 lime

1 tbsp sesame oil

1/2 tbsp minced ginger

2 tbsp Greek or plain yoghurt

Salt, to taste

Put salmon in a bowl with all other ingredients. Place in fridge to marinate while you prep the avo puree. Place all ingredients in a blender or food processor and blend until smooth and creamy. Arrange Pringles on a tray. Dollop a teaspoon of avo puree on each chip and spread down the centre. Scoop ~ 1/2 tbsp of the salmon mixture, draining excess marinade before placing on the avo layer of each chip. Sprinkle with chives. Serves ~20 (maybe more, depending on how much salmon you add to each chip).

Store leftover in the fridge and use to top salads or blend with spinach and olive oil to create a pasta sauce.