Smoked Salmon Jerk Nachos
| Serves | 30 |
|---|---|
| Ingredients | Seafood |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Asian |
Chapter One: The Modern Local
Santa Ana, Calif.
Smoked salmon lightens up the usual nacho toppings at Chapter One: The Modern Local in Southern California, but jalapenos retain the characteristic heat. The recipe also gets an Asian accent with a substitution of wonton skins for tortilla chips and a shower of ginger and scallions.
Ingredients
10 jalapenos, finely diced
6 bunches scallions, chopped
6 tbsp. chopped thyme
6 tbsp. grated ginger
6 tbsp. ground cinnamon
6 tbsp. ground coriander
1 tsp. ground nutmeg
3/4 cup water
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup honey
1 package wonton skins (about 60 wrappers)
4 oz. smoked salmon, diced
1 qt. sour cream
6 tbsp. lime juice
Steps
- Prepare jerk seasoning: In large bowl, combine jalapenos, scallions, thyme, ginger, cinnamon, coriander and nutmeg. Stir in water, soy sauce, oil, brown sugar and honey; mix well.
- Prepare wonton chips: Cut wonton wrappers in half. Separate and deep-fry in 300 F hot oil until golden brown. Remove and place on paper towels; drain for at least 30 min.
- Combine sour cream and lime juice in med. bowl.
- For service: Combine smoked salmon with 1/2 tsp. jerk seasoning. Place 4 wonton skin halves on plate; top each with 1 oz. salmon mix. Drizzle with lime sour cream.