Hot Smoked Salmon Nachos with Guacamole, Coriander & Lime Sour Cream
- Step 1
Combine pico de gallo ingredients in a bowl and season to taste. Set aside. Prepare the lime sour cream by mixing lime juice with sour cream to form a thin sauce. Set aside.
- Step 2
To prepare nachos; layer 1/3 of the corn chips with 1/3 cheese on an oven proof plate in a single layer. Top with half the remaining chips and cheese. Repeat with remaining chips and finish with cheese. Spoon over the jalapeños and cook in a preheated oven of 170?C for 10-12 mins or until cheese is melted and lightly golden.
- Step 3
Remove from oven and sprinkle over flaked Tassal Hot Smoked Tassie Salmon. Spoon over pico de Gallo, top with guacamole and drizzle with lime sour cream. Finish with coriander leaves and serve immediately and enjoy!
Pico de Gallo:
1 large tomato, finely chopped
2 tbsp finely chopped red onion
1 green chilli, finely sliced
2 tsp chopped coriander leaves
Squeeze of lime juice
Lime Sour Cream:
½ cup sour cream
1-2 tsp lime juice
170g packet corn chips
250g packet grated Mexican Inspired cheese blend
½ x 250g jar Jalapeños, drained
150g Tassal Hot Smoked Tassie Salmon Natural, flaked
1 cup guacamole
coriander leaves, washed