Cali and Scandi cuisine might not sound like a harmonious pair, but we loved this hybrid of classics: Tostada meets smørrebrød!
1. Start by making the quick pickles. Combine the spices, sugar, vinegar and water, stir until sugar and salt have dissolved. Toss in the garlic, jalapeño and mixed veggies. Let this sit for at least 20 minutes at room temperature.
2. In a separate bowl, toss the cabbage, shallot, zest and salt together.
3. Next, make the crema by adding lime zest and chopped herbs to the creme fraîche. Mix and season to taste.
4. To assemble, take a tostada and spread some creme fraîche as a base. Add 1/4 of the flaked trout filet to the top, then add a few mixed pickles and cabbage salad. Garnish with some minced serrano, cilantro and dill.
Originally featured in The TACO: gp x Magnus