BLUEBERRY TARRAGON GRAVLAX

Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca
Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca
Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca

Greetings lovely humans. I've made a purple fish for you because dining on purple and blue foods feels rich and elegant but simultaneously childlike, reminding me of sour blue gum balls and grape jello. It sits between the balance of classy and unrefined and as a person I too reside within that spectrum, sometimes closer to one side or another depending on the day. 

Me: “Am I classy?"                                                                                                                                                             Friend: “Hmmmm. I would say that you always treat people with class."                                                               Me: “Sooooo I'm not classy."                                                                                                                                         Friend: “Well you're not–not classy. It's a good thing. You're very down to earth."                                                   Me: “Yeah, that's good. I still want to be classy though. I think I just trip and fall too much. Classy people are never clumsy. That's what's holding me back. Right?!"                                                                                           Friend: “I think you're great the way you are."   (translation: you are not classy, nor will you ever be. It's okay though.)

This friend is a very classy human which is why she'd never agree with any perceived negative qualities such as my clumsiness. She never talks about poop or periods or burps loud and she always wears lipstick two shades off her lip colour so it looks natural yet polished. I've never been that kind of person, I don't think I was born to be. As a kid I won a milk chugging contest, learned how to burp really loud on purpose and arm wrestled all the boys in my grade beating every single one (because none of them had gone through puberty yet and I was strong from carrying my baby brother and sister around). As a teenager I was always in fiery debates about sexuality, race, women, religion, anything that stirred people up. I was a crusader! Really I just couldn't keep my mouth shut and was trying to figure out the world which seemed cruel and unfair– your typical teenage angst. As an adult I have gained a some classiness. Or maybe peacefulness is more accurate. I focus on accepting what is, not fighting it. I hone my skills on creating a better and more joyful life. And I never chug milk anymore. But I do burp loudly when alone or around people who know me very well. It's part of my charm? In a world so full of social media and it's contrived artificiality I aim to allow my flaws, to be uncovered and exposed. To be me in whatever state of myself is coming forward that day. And to always hold the most compassion for myself and others.

I've been contemplating the thought of becoming the person you dream to be– because maybe that person is who you really are. It's how we move forward and know what steps to take next, to come closer to our truer selves. So who exactly is that person? What do they think about? What do they do in their free time? What kinds of people do they surround themselves with? What do they talk about? What do they wear? What do they eat? How do they feel about themselves and others? How do they love and appreciate themselves and others? I did a journal entry about this person and it has really stuck with me. In the biggest way around how this future me treats herself– without disapproval or being hard on herself. Without investing time or energy into what others think. And always with love and understanding. I encourage you to ask yourself these questions and see what comes up. See what you can change today to become a little more of that person because they are ultimately who you really are. Personality is a bunch of characteristics we have constructed ourselves and we can choose differently if we want. We can't control what happens to us, but we can control how we react and the thoughts we focus on. It just takes some conscious awareness, compassion and desire to move forward into the unknown. These are some things to contemplate over a plate of purple blueberry fish. Sometimes things don't sound like they work... until they do. 

Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca
Lemon zest || Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca
Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca
Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca
Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca
Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca

My aunt Margaret always has the loveliest stories from travelling the world. One of my favourites is her recollection of Swedish Christmas. She told me people get together and go from house to house snacking on smorgasbords and having a drink at each one enjoying each other's company. Everyone has preserves, cured meats, pickled herring, gravlax, rye breads, meatballs, potatoes and glogg for all the indulge in. Apparently you must eat the julbord in certain stages– fish first, cold meats second, warm food third and then of course dessert. Don't even think about taking a meatball before you've had your gravlax. How rude! Doesn't that make you feel all warm and cozy inside? It is very hygge (to know more about hygge click here).

Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca

For these quick + easy pickled onions go here!

Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca

To make your own Montreal bagels click here!

Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca
Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca
Blueberry Tarragon Gravlax || Easy curing recipe for salmon that is delicious and a rich shade of purple. Gravlax (lox or cured salmon) is perfect with bagels, rye bread, cream cheese, fresh vegetables, crackers, herbs, pickled things and capers! || creamandhoney.ca

This is a very simple recipe and the preparation time is only fifteen minutes. A few ingredients, a blender, a fridge and voila! Purple brunch–lunch! Just make sure you plan accordingly since it takes 48 hours to cure in the fridge. This recipe is inspired by beet cured salmon which turns the exterior a rich red adding a hint of sweetness and subtle flavour. One of my favourite spots to eat in Toronto is Karelia Kitchen, a Nordic smokehouse and cafe where there are smorgasbords filled with fish, cured meats, breads, crackers, pickled things, and preserves. A little of everything to stimulate the mind and senses.

Now get out all your tiny bowls and mix and match to your heart's desire to create a different tasting bite every time. 

xx


BLUEBERRY TARRAGON GRAVLAX

the magic

inspiration:                      Karelia Kitchen in Toronto

the feels:                          elegant, salty, sweet, chewy, soft

eat with:                           smorgasbords, champagne, vodka,                                                     aquavit, rye or pumpernickel bread,                                                   bagels, crackers, pickles of all kinds,                                                 cheese (cream, goat, ricotta, brie), creme                                           fraiche, capers, lemon, vegetables                                                     (cucumber, avocado, tomato, onions,                                                 radish, sprouts), herbs, caviar, honey,                                               horseradish, mustard, potatoes

might like if you're into:      cold weather countries, Jewish delis,                                                  Swedish Christmas, rolling rivers,                                                    catching crayfish, wild berry picking. 

the science

makes 4 to 6 servings || prep time: 15 mins curing time: 24 to 48 hours

ingredients:

  • 1 fillet of fresh salmon 
  • 1 cup sea salt 
  • 1 cup brown sugar 
  • 1/4 cup fresh tarragon
  • 1 tablespoon lemon zest
  • 2 cups frozen blueberries, thawed

method:

  1. Add all ingredients except the salmon to a blender or food processor. Blend until evenly combined. 
  2. Foil a baking dish just big enough for the fish and have to foil come up the sides. Pour in half the curing mixture. Add the piece of salmon and cover with the other half of curing mix. Cover the top with saran wrap tightly. Cover a couple bricks or heavy books with foil and set them on top of the fish. Put the dish in the fridge with weighted items.
  3. Keep in the fridge for 24 to 48 hours, turning the fish every 8 to 12 hours. The fish will be fairly firm when ready. 
  4. Remove it from the dish when ready and gently rinse the cure off under cold water. Slice gravlax into pieces and serve with bread, crackers and accompaniments. Wrap tightly in saran wrap and it will keep for a few days in the fridge. You can freeze if you aren't going to eat it within a few days but it is always best eaten fresh as freezing will change the texture.

Recipe adapted from Copper River Red Salmon, Blueberry Gravlax.

Everything Bagel recipe + adjustments I used can be found through my last post.

Make your own Quick Pickled Onions ready in 15 minutes.

AVOCADO EGG SALAD TOSTADA + ESCABECHE (PICKLED VEGETABLES)

Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca

I went to Oaxaca, Mexico for two weeks. Since, I have been daydreaming of returning next winter to eat corn based snacks, wander amongst the bright coloured stone buildings and drink mezcal with strangers, (or friends –same thing in Mexico). We spent a week in Oaxaca City, two days in the mountains and a week on the coast in Puerto Escondido. It. Was. INCREDIBLE. I'm working on posts for Mexico so I won't go into too much detail. But I will  tell you about the day I saw some people vomit. You may be thinking, “Wow, what a great intro for a food post!". Yes. I only aim for the best here on my blog. I could write about something else like how delicious this meal is, but that seems cheap and repetitive sometimes. Because of course I wouldn't post something on here that tastes bad, so let's all assume I'm making good food for me and you. Also, this story  is much more interesting than listening to more food words like mouthfeel, paleo, or tasty. Don't even get me started on short form words or exact-same-length words like delish, yummers, or 'za. Only moms in the suburbs use these words because they heard them from a fellow suburban mom who only hangs out with her children, mom, and grandma (who is the most confused that we changed perfectly good words into slight variations that sound worse). I feel you g-ma. (The short form “g-ma" is okay because it sounds gangster and every granny is/was gangster in some way). Birthed nine children vaginally?! Gangster. Sipping on a bottle of sherry all day?! Gangster.  Saying whatever the f*$k you want all the time because you're 93 and don't give a sh*t?! Gangster. No no, this story has more adventure, mystery, and self reflection than food words. It also has vomit. You are welcome gentle human. (note: All badass grandma qualities are based on real life grannies I've known. Also, I love all my suburban mom friends! I was kidding. Kind of.)

We spent a night in the small town San Jose Del Pacifico in the Oaxacan mountains. Our next destination was Puerto Escondido and we were ready for the salty ocean breezes and beachside cocktails. The only way to get from this little town to the coast is by colectivo, large vans that operate all over Mexico. They are cheap and efficient and if you're lucky, they have tvs that play movies.

The van pulled up and the driver told us it would be 200 pesos each ($14 CAD) for the four hour ride to Puerto Escondido. Within a minute of being in the van we noticed a very robust smell. Like fresh sliced garlic mixed with overripe onions. “Wow. That. Is. Pungent." I whispered.  For some reason, I couldn't get used to the smell. It stung my nostrils on each breath. It became so intense that I dug out a long sleeve shirt from my bag and tied it around my nose and mouth. I imagined myself a bandito. The driver looked at me through the rearview mirror and made gestures like, “are you okay?". I gave him a thumbs up and he smiled. This long drive has over 200 turns, many of them 180°, while teetering on the brink of high cliffs. People began feeling sick and one guy asked them to pull over so he could throw up but instead they handed him a plastic bag without even slowing down. A woman started vomiting, sweat rolling down her face. People had told us this was a bad bus ride, but I assumed they were being dramatic or prone to motion sickness. I love fast bumpy rides so I figured we'd be just fine. Turns out, they were correct. I wouldn't wish the ride upon my worst enemy. Well maybe I would. But only because it's mostly harmless. 

Without being there, you can't fully comprehend the amount of severe turns. So here are a few Google map images of the ride itself with drawings on top from Paint (yes, it's still around) of my feelings/thoughts along the way. (more food photos + recipe at the end)

Yay!!!! On our way to ocean and margaritas!

Yay!!!! On our way to ocean and margaritas!

Weeeee!!! This is like a rollercoaster! 

Weeeee!!! This is like a rollercoaster! 

Oh okay, this IS a very winding road. I get it now. “Sorry for falling on you señor!"

Oh okay, this IS a very winding road. I get it now. “Sorry for falling on you señor!"

Two hours pass and vomit fest begins. 

Two hours pass and vomit fest begins. 

“Seriously though. Who brings stinky garlic and onions on this ride anyways?! I wish an permanent itchy butthole upon them."

“Seriously though. Who brings stinky garlic and onions on this ride anyways?! I wish an permanent itchy butthole upon them."

“Did we drive off a cliff and now I'm unknowingly in hell?!?! Will I forever be amongst vomit and the smell of alliums??!"

“Did we drive off a cliff and now I'm unknowingly in hell?!?! Will I forever be amongst vomit and the smell of alliums??!"

*Three hours have passed. Wonder if oxygen has always smelled like garlic and onions. Brain starts torturing me with thoughts of fish markets, dogs pooping, and that time I got food poisoning from Chinese food when I was 6. And then again when I was 12.*

*Three hours have passed. Wonder if oxygen has always smelled like garlic and onions. Brain starts torturing me with thoughts of fish markets, dogs pooping, and that time I got food poisoning from Chinese food when I was 6. And then again when I was 12.*

*Acceptance phase. Consider that maybe I entered an infinite time/bus loop and may never get out.*                     “I guess this is where I live now?" 

*Acceptance phase. Consider that maybe I entered an infinite time/bus loop and may never get out.*                     “I guess this is where I live now?" 

We finally make it onto straight road for the last hour and I consume three snacks.                                                   “YOU CALL THAT A BUS RIDE?!"

We finally make it onto straight road for the last hour and I consume three snacks.                                                   “YOU CALL THAT A BUS RIDE?!"

Avocados || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocados || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || A healthy and delicious meal with fresh ingredients inspired by Mexico. A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Corn Tostadas || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca

At one point we stopped for a bathroom break and I realized who it was. An old man sitting by himself with a large bag in front of him filled with his aromatics. He wore sandals and his feet were so dirty and cracked they looked like actual stone. I immediately felt a pang of compassion and shame wash over me for being so angry. Oh god, was my white privilege showing? 

His bag smelled no less after, but the sharp corners of the mountains were behind us and people weren't vomiting anymore. I told myself stories of why he would be carrying a rotting bag of vegetables so I could have more understanding for him. Here are the viable options I decided on:

  1.  This bag of garlic and onions were his great-great grandfather's vegetables and passed down for generations. They bring good luck. But also turn your feet to stone. 
  2. There is a vampire hunting him so he must carry the most potent garlic everywhere he goes. 
  3. He has lost his sense of smell so he has no idea the torture he's putting everyone through. 
  4. He has a sick sense of humour and likes to rides colectivos carrying only the stinkiest items he can find. Last time he brought jars of cow farts and released them incrementally every 10 minutes. Before that, 2 dozen freshly peeled boiled eggs. The time before that it was a pillow peed on by ten cats. He's currently working on bottling an old-age-home smell of moth balls, bad perfume and undigested medicine breath. (Patent pending). 
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Mexican hot sauces: Tapatio + Cholula || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca

 Tapatio or Cholula? Which one is your favourite?


AVOCADO EGG SALAD TOSTADA + ESCABECHE (PICKLED VEGETABLES)

the magic

inspiration:            my trip to Oaxaca + all the escabeche I ate

the feels:                soft, crunchy, creamy, sour, savoury, fresh  

eat with:                 mezcal, agua frescas, agua de jamaica,                                             horchata, sparkling water, margarita,                                               michelada

might like if you're into:     antojitos, avocado toast, street food,                                                 other pickled things, messy foods,                                                     meals that work for breakfast, lunch                                                 or dinner, lucha libre, curried egg                                                     salad on naan

the science

makes 6 tostadas || resting time: 2 hours (for escabeche, make in advance) prep + cook time: 20 minutes

ingredients:                                                                                                              

mexican escabeche (pickled vegetables)

  • 2 large radishes or 4 small, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1/2 red onion, thinly sliced
  • 3/4 cup white vinegar
  • 1.5 cups water
  • 1 tablespoon honey
  • 1 tsp sea salt
  • 2 cloves garlic, peeled and kept whole
  • 1 tsp coriander seeds
  • 1 tsp peppercorns

guacamole egg salad tostadas

  • 6 tostadas (or tortillas to bake into tostadas)
  • 2 avocados, diced
  • 3 eggs
  • 2 limes (1 juiced + 1 cut up for topping tostadas if desired)
  • 2 tablespoons of finely chopped cilantro + extra for garnish
  • 1 clove garlic, crushed
  • 1 - 2 green onions, finely sliced
  • 1 - 2 teaspoons extra virgin olive oil, depending on preferred thickness
  • 1/4 teaspoon cumin
  • 1/8 - 1/4 teaspoon sea salt, depending on taste
  • 1/4 teaspoon black pepper                                                                                                                                                                                                                                                                                                                           Optional Toppings                                               
  • 1 cup cherry tomatoes, chopped
  • 1/2 cup cotija cheese (feta or goat works too)
  • salsa of your choice
  • hot sauce of your choice

method:

  1. Escabeche – Add sliced vegetables, garlic cloves, peppercorns and coriander seeds to one large jar/container or 2 smaller jars. Add water, vinegar, salt and honey to a medium pot and bring to a simmer. Mix with a spoon to ensure honey is completely dissolved. Pour into jar(s) over vegetables. Let cool for an hour. Seal and refrigerate, you can use them in one hour but it's better to make them a day or two before. Will keep for up to three weeks in the fridge.
  2. Begin making hard boiled eggs
  3. In a medium bowl add avocado, juice of 1 lime, cilantro, garlic, green onions, cumin, salt, pepper and olive oil. When eggs are ready, dice them up and add to avocado mixture. Mash/mix together with fork. 
  4. If making tostadas from tortillas – Preheat oven to 450°F. Place tortillas on baking sheet and brush both sides with oil. Sprinkle a little salt over top of them. Bake for 4 – 8 minutes or until golden on edges, check oven at 4 minute mark. 
  5. Layer avocado egg salad on to tostadas. Top with pickled vegetables, cherry tomatoes, cotija cheese, salsa, hot sauce, and extra cilantro + lime squeezes if desired.