Sea-cuterie Nachos

The moment we saw the viral charcuterie chip nachos on social media, we knew we needed to recreate the trend with a delicious seafood twist. Introducing our sea-cuterie nachos!

Inspired by the original recipe, made with kettle-cooked chips, melted brie cheese, prosciutto, fig chutney, and hot honey, our sea-cuterie nachos starts with a base of classic kettle-cooked sea salt chips. Toasted in the oven with Monterey Jack cheese and cotija cheese until melted and golden, the chips are then topped with a zesty sockeye salmon ceviche and drizzled with a zingy green sauce. The result: a unique and delicious appetizer with a hint of Mexican flair.

Take our word when we say this unsuspecting recipe will become your new favourite dish when hosting friends at your next spring gathering!

Servings: 4 -6 people (to share as an appetizer)

Prep Time: ~15 mins | Cook Time: ~8 mins

Ingredients

• Sockeye salmon, approx. 0.5 pounds
• 1 1/2 limes, zest and juice
• ½ grapefruit, juice only
• 1 shallot, finely diced
• 1 roma tomato, finely chopped
• 1 small handful cilantro, chopped
• 1/2 avocado, diced
• 2 bag of kettle-cooked sea salt chips
• Grated Jalapeño Monterey Jack cheese, approx. 100g
• Crumbled cotija cheese, approx. 70g
• Salt & pepper, to taste

Green Sauce

• ½ avocado
• 1-2 tbsp pickled jalapeños
• 2 tbsp Greek yoghurt or sour cream
• 1 lime, juice
• Small handful cilantro, stems & leaves
• ¼ tsp garlic powder
• Salt & pepper

Directions

1. Preheat your oven to 380 degrees Fahrenheit.
2. When your sockeye salmon has thawed, place the fillet skin-side down on a chopping board and carefully remove the skin from the flesh using a sharp knife.
3. Once the skin is removed, dice your salmon into small chunks and set aside in a small bowl.
4. To the bowl, add the zest and juice of the citrus, the shallot, tomato, diced avocado, cilantro and a generous crack of salt and pepper. Mix to combine, then set aside in the fridge.
5. Pour your kettle-cooked chips onto a lined baking sheet and evenly disperse to form a flat layer. Sprinkle your cheeses over the tope, then place in the oven for approximately 6-8 minutes or until the cheese has melted.
6. While the chips are in the oven, add the green sauce ingredients to a blender and blitz until smooth. Set aside.
7. Once the chips are done, it’s time to assemble! Top with your salmon ceviche mix (taking care to strain off the excess citrus juice), then drizzle with the green sauce. Enjoy immediately!

Notes

• We chose sockeye salmon for this recipe because of its vibrant colour, but you can easily substitute it with your favourite white fish or salmon.
• Our wild-caught fish fillets are flash-frozen at peak freshness, making them safe to consume raw.
• We used sea salt kettle-cooked chips in keeping with the viral charcuterie chip nachos recipe, but feel free to mix it up. Use your favourite flavour of potato chips or sub them out for corn chips!
• In the green sauce, we've recommended a few spoonfuls of pickled jalapeños.  We like a bit of heat to balance out the citrus and the salt, but feel free to reduce or remove based on your own preferences.
• To get a clean even drizzle, we transferred our green sauce into a piping bag. You can also dollop on the sauce as needed with a spoon.
• If you can't find cotija or Monterey Jack cheese, don't worry! Any cheese that melts in the oven should work fine.

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