2 ocean trout fillets
2 cups smoking chips

Salsa pepian
100 g tomato
500 g tomatillo or green tomato
100 g white onion
60 g hulled pumpkin seed
60 g sesame seeds
3 whole allspice
2 pequin chillies
salt, to taste

To assemble
20 tostadas or lightly salted tortilla chips
½ cup of julienned spring onion
½ cup of julienned firm mango
½ cup of thinly sliced sweet eshallot
6 small red chillies, seeds removed and julienned
6 small green chillies, seeds removed and julienned
½ cup julienned red radish



Place the smoking chips in a non-reactive bowl and cover with water. Leave to soak for at least 2 hours or as recommended by the manufacturer. Drain and shake off any excess water.

Place the chips in the base of a smoking box. Put the lid on, then place the box on a medium to high heat for 5-10 minutes or until the chips start to smoke.

Remove the lid and place the trout on the highest rack of the smoker, then place the lid on immediately. Turn the heat down to a medium flame and let the ocean trout smoke for 8-10 minutes without removing the lid.

Remove the lid and check the fish is cooked by pressing gently at the flesh at the back of the head. If it is firm with a little give when pressed it is ready. Remove the ocean trout and let cool.

When fully cooled, remove the skin from the trout then gently remove the flesh, discarding any bones as you go. Try to keep the pieces of fish as large as possible for presentation. Reserve.

To make the pepian, place the tomato, tomatillo and onion in a small pot and cover with water. Bring to the boil then reduce to a simmer. At around 5 minutes or as each item softens, remove and place in the blender jug. The tomatillo will usually take 2 mins more than the tomato, the onion slightly longer still.

Warm a 25 cm frypan to a medium heat and toast the pumpkin seeds, tossing or stirring frequently until golden and puffed up. Remove to the blender jug.

In the same pan add the sesame seed and toast. When nearly golden, add the allspice and pequin chilli. Add to the blender jar, then add salt and puree for 2 minutes until very smooth. Check seasoning and reserve.


To give the trout the most time for the smoke flavour to infuse without over-cooking the fish, ensure the ocean trout is well chilled to begin. Smoking chips are available from BBQ stores and speciality food shops. Apple or hickory chips are recommended. This pepian base works wonderfully for out canapé of smoked trout tostadas, but to serve in its more common form as a sauce you can simply add chicken stock and seasoning until the paste has a more sauce like consistency. Serve with chicken, prawns, pork or steamed vegetables. 

To Serve

Line up the tostadas on a tray and top each piece with a smear of pepian paste. Place a small portion of smoked ocean trout, then garnish with the julienned vegetables and serve immediately.

Recipe: Peter Kuruvita