Smoked Salmon Jerked Nachos

Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
30

Globally inspired "bites" complement the selection of beer, wine and spirits at Chapter One: The Modern Local in southern California. In keeping with the literary theme, the appetizers are listed under the heading "Foreword" on the menu.

Ingredients

10 jalapeños, 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

  1. Prepare jerk seasoning: In large bowl, combine jalapeños, scallions, thyme, ginger, cinnamon, coriander and nutmeg. Stir in water, soy sauce, oil, brown sugar and honey; mix well.
  2. 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.
  3. Combine sour cream and lime juice in med. bowl.
  4. 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.
Source: Chapter One: The Modern Local, Santa Ana, CA

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources