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Categories:
oil garlic ground cumin extra-virgin olive oil sour cream lime juice salmon jalapeno red onion capers cilantro salt tortilla chips
Viewed: 37 - Published at: 6 years agoIngredients
- 2 oil-packed anchovy fillets, drained and coarsely chopped
- 2 teaspoons roasted garlic paste (see Note)
- 1 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 1/2 cup sour cream
- 2 teaspoons fresh lime juice
- One 1/2-pound piece of skinless smoked salmon, cut into 1/4-inch dice
- 1 small jalapeno, seeded and minced
- 1/4 cup finely chopped red onion
- 1 tablespoon capers, drained and coarsely chopped
- 1 tablespoon finely chopped cilantro, plus 4 dozen cilantro leaves, for garnish
- Salt and freshly ground pepper
- 4 dozen sturdy corn tortilla chips
Method
- In a medium bowl, using the back of a fork, mash the anchovies with the roasted garlic paste, cumin and extra-virgin olive oil.
- Stir in the sour cream and lime juice.
- Fold in the smoked salmon, jalapeno, red onion, capers and chopped cilantro and season with salt and pepper.
- Arrange the tortilla chips on a platter.
- Spoon a heaping teaspoon of the smoked salmon tartare onto each chip, top with a cilantro leaf and serve.
