Tostadas are fried tortillas found all over Mexico and boy are they addictive. You can put any variation you desire on top; however, radishes, coriander and rocket are all blooming in my garden and when I teamed them up with salmon and avocado they took these delicious tostadas to another level!

Serves 4

Ingredients

Oil for frying

8 small corn tortillas

150g smoked salmon

50g mayonnaise or sour cream

4 radishes finely sliced

Handful rocket leaves

1 bunch coriander, roughly chopped

2 spring onions, finely sliced

2 avocados

1 red chilli

1 lime/lemon

Extra virgin olive oil

Sea salt flakes

Cracked pepper

Method

Heat 6cm oil in a wide deep saucepan over high heat to 190C.

Add tortillas one at a time and fry, turning occasionally, until bubbled, golden and crisp (2-3 minutes). Remove with tongs and drain on paper towels. Cool slighlty.

Have all your toppings prepared so all you have to do is add them.

Spread a little mayonnaise or sour cream over every tostada. Layer over the rocket and radishes.

Slice the avocado and add to the tostada along with a few spring onions, chillies, and coriander.

Season with a little salt and pepper, squeeze over the lime or lemon and drizzle over a little olive oil.

Eat immediately.