This salmon, corn chip and lemon dill sauce canapé is very simple to make and tastes light, refreshing and elegant. We actually made our own corn chips by simply frying corn tortillas cut in pieces in some oil in a pan. It's really easy to do, and would be perfect if you have leftover corn tortillas in the fridge. Also, when you make your own chips, you know exactly what's in them. We actually grilled the salmon here, but any way of cooking it would be great. Then we made a nice cool sauce with lemon and dill and topped each chip with a piece of salmon, some sauce, a slice of cherry tomato and some ruccola salad. How to make corn chips: Add an inch or two of vegetable oil in a heavy bottom pot, and turn the heat to medium. Cut each corn tortilla in four pieces, for a nice snack size. The oil is hot enough when a piece of tortilla sizzles when you drop it in the oil. Cook the tortillas in batches - do not overcrowd the pan. Cook for about a minute or two on each side until golden, then place on paper towels to drain. Immediately add fine salt to the hot chips. (these are vary simply seasoned, for a more flavorful version, you could either dip the tortillas in a spicy vinegar solution before cooking, and once they are crispy add a combination of chili powder and other spices.) Ingredients: - Chips - make the chips, or use store bought (thin slices of baguette would work too.) - Salmon - Cherry Tomatoes, Ruccola Sauce: - sour cream
- mayonnaise
- garlic
- dill
- lemon
- salt
- pepper
Method: Mix sour cream, a very small amount of mayonnaise, some minced garlic, a generous amount of dill, some freshly squeezed lemon and some salt and pepper. Cook the salmon. Cut in bite size pieces. Cut the cherry tomatoes in fine slices, and coat them in some olive oil, salt and pepper. Assemble: on each chip put a piece of salmon, a small spoonful of sauce, a cherry tomato slice and a piece of ruccola. Serve immediately.
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