bits and pieces

Friday, August 23, 2013

Smoked Salmon Nachos: Starring my very own faux-ed salmon

All your nachos haz belongs to meh. 

Once you have faked your own smoked salmon, you can do glorious, glorious things with it such as making tex-mex-y wonton nachos and eating them for dinner and then at lunch the next day. And all your co-workers give you cut eye and hate you and your delicious fancy lunch. But it doesn't matter. You have the nachos. 

Snacks for a party OR dinner for two while you wear onesies and pat yourself on the back for being so fancy.  

18 wonton wrappers
1/4 cup canola or vegetable oil

a palm sized piece of your very own smoked salmon (or you know, store bought smoked
salmon. whatever), chopped into nibbly bits

1 avocado, diced or if you're fancy like me - melon baller-ed
1/8 cup of diced red onion
2 tbsp minced jalapeño
3 tbsp, chopped cilantro
1/3 cup smokey sour cream

other things you will need:
two baking trays
a pastry brush
a knife for choppin' and a cuttin' board for the aforementioned choppin'
a melon baller if you want to ball

  1. Preheat your oven to 425. 
  2. Brush your cookie sheets with oil until they're nice and oily. 
  3. Lay your wontons on the greased sheet without overlapping - they will cook together into one giant wonton. Brush with remaining oil. Sprinkle with seasalt and black pepper. 
  4. Cook for 4 minutes - check. If they're golden-y, remove and set aside. If not, give them another minute until they're golden but check them frequently. It's a quick transition from golden to charred ruin. 
  5. If you need to - chop and mince and ball your ingredients while your nachos cool. 
  6. Make your smokey sour cream: 
1/2 cup of sour cream
1 1/4 tsp of liquid smoke
1/2 tsp of cumin

other things you will need:
a spoon and a bowl

  1. Combine and mix. Voila! 
Now - back to the nacho making! 
  1. Top each nacho with a smear of smokey sour cream. In the middle of each nacho sprinkle your jalapeno. Top with smoked salmon and red onion and avocado. Sprinkle liberally with cilantro. 
  2. Crunch crunch crunch, eat eat eat. 

and then there was one.. 

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