Heat the oil in a small pan. Thinly slice the shallot and fry until golden brown. Once cooked, remove from the oil and place on a paper towel lined plate.
Mash the avocado in a bowl. Set aside.
Thinly slice the cured salmon if you haven't done that already.
Spread a thin layer of avocado mash on each tostada shell. Place a layer of salmon on top. Top with the fried shallots, sprinkle of sea salt and squeeze of lime juice and garnish with cilantro. If you enjoy spice, add some sliced jalapenos!