Canapes and cocktails are ideal for festive parties. With this in mind we have an easy suggestion for topping your tostadas, we have used a combination of sour cream, caviar, smoked salmon, quail's eggs and chives.
While heating the frying pan brush both sides of the tortilla with a little oil.
Place the tortilla in the hot pan, cooking for approx 45 seconds on each side.
Remove the tortilla from the pan and place on a wire rack, bake until thoroughly crisp about 5 minutes.
Remove from the oven allow to cool.
You now have tostadas!
Sour Cream Mix
Mix together the sour cream, chive and salt, cover and let sit in the fridge for flavours to develop.
Bring a small sauce pan of water to the boil, gently lower in the eggs and cook for 1 minute, remove from the heat and allow to stand for a further minute. Drain and run under cold water. Peel and cut in half. Reserve.
Snip the smoked salmon into 18 x 2g pieces. Reserve.
Open the caviar and get a plastic 1/4 tsp measuring spoon ready.
Snip the chives and reserve in a bowl.
Get the Chile De Arbol Powder ready.
Place a tsp of the sour cream mix in the centre of each tostada and place on a platter. On top of the sour cream of 18 of the tostadas, place half an egg cut side up, place a piece of smoked salmon on the remaining 18 tostadas. Then add 1/4 tsp of the salmon caviar on top of the egg and 1/4 tsp of lumpfish caviar on top of the smoked salmon. Sprinkle with the remaining chives and dust with a few pinched of Chile De Arbol Powder. Serve without hesitation.