Ingredients
2 ounces smoked salmon
4 corn tortillas-mini
1 cup creme fraiche(sour cream if not available)
1/4 cup green bell pepper
1/4 cup red bell pepper
1 tsp horseradish
salt and pepper to taste
dill, fresh to taste
1/2 each jalapeno pepper, minced, finely
1 cup goat cheese, crumbles
3 cups oil
Preparation
Heat oil to 212 degrees Deep fry corn tortillas until golden brown. Place on a paper towel to absorb extra oil. Lightly salt. Mince the peppers and mix with jalalpeno. Add horseradish to cream fraiche, mix and season to taste Spread cream mixture onto tostada shell spread layer of bell pepper mixture evenly over cream mixture Lay thin layer of smoked salmon over the top of the pepper mix garnish with a little goat cheese and sprinkle fresh dill
