Salmon Tostadas with Kumara and Smoked Miso Aioli

Steps

1. oven to 200°C. Line two oven trays with baking paper
2. Toss kumara on first prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for about 25 minutes, until tender. Turn once half way to ensure even cooking.
3. Lightly brush both sides of tortillas with a little oil and spread out over second prepared tray. Bake for 7-9 minutes, until toasted. Turn tortillas over half way during cooking to ensure even toasting. Set aside to cool (tortillas should crisp up when cool).
4. When kumara has 10 minutes cook time remaining, pat salmon dry with paper towels and season flesh side with salt and salmon tostada spice mix. Remove kumara tray from oven, move kumara to one side and place salmon, skin-sidedown, on other side of tray.
5. Return to oven to bake for 7-9 minutes, or until salmon is just cooked through. While kumara and tortillas are cooking, prepare the vegetables. Dice cucumber and avocado flesh 1cm and season avocado with salt and pepper. Set all veggies aside.
6. When salmon has finished cooking, gently flake and set aside. To construct the tostadas, spread about 1 teaspoon of smoked miso aioli onto each tortilla. Top with flaked salmon, cucumber and avocado. Sprinkle over coriander and spring onion.
7. Divide tostadas between plates. Serve kumara on the side with extra smoked miso aioli for dipping. Squeeze over lemon just before serving.