Chips With Smoked Salmon And Avocado Salsa Recipes

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

Steps:

• Lay potato chips on a large platter or baking sheet.
• Cut smoked salmon into 24 pieces (approximately the size of the potato chips).Top chips with smoked salmon.
• Evenly divide sour cream, placing a small dollop on each of the smoked-salmon chips. Top each chip with a sprig of fresh dill.

Steps:

• With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
• In a bowl, toss the potato slices with the oil. Arrange the slices on the baking sheet. Bake until golden brown, about 20 minutes. Remove the chips from the baking sheet. Season with salt. In another bowl, combine the avocado with the lime juice, herbs and sugar. Season with salt and pepper.
• Top each chip with a piece of salmon and small dollops of salsa and sour cream. Season with pepper.

Steps:

• Special equipment: wood shavings or chips
• Get your cookie tin and place a handful or 2 of wood shavings into the tin, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin 5 or 6 times with a screwdriver.
• Most salmon fillets come around the same size and thickness, so their cooking times are similar. Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin. Place it on the burner, over a medium heat, and cook for 8 to 10 minutes. After a couple of minutes it will start to smoke a bit.
• While the fish is cooking, mix all the salsa ingredients together - you can go as light or as heavy on the chiles as you like.
• When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillets out and place onto individual serving plates. Spoon over some chille salsa and sprinkle with your whole cilantro leaves. Drizzle over some extra-virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch.
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Steps:

• Mix first 5 ingredients until blended.
• Arrange chips in single layer on platter. Roll each salmon strip into cone shape; place 1 on each chip.
• Top with cream cheese mixture.