lotus



previous page: Salmon Mousse
  
page up: Last Century Appetizer Recipes 2
  
next page: Salmon Oysters

Salmon Nachos




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Salmon Nachos

213 g Canned Alaska salmon (pink or red)

4 Tomatoes; skinned, de-seeded and chopped

1 Green chilli (or more) de-seeded & finely chopped

210 g Nacho crisps

115 g Natural yogurt OR-sour cream

100 g Cheddar cheese, grated

Pre-heat oven to 190 C, 375 F, Gas mark 5. Drain the can of salmon and flake the fish into a bowl. Mix in the tomatoes and the finely chopped chillies. Arrange the nachos onto a baking tray and pile equal amounts of the salmon and chilli mixture over them. Top this with half a teaspoon of natural yogurt or sour cream and sprinkle with the cheese. Bake in the oven for 6-7 minutes or until the cheese is just bubbly.

Serve hot.

Serves 10-12. Approx. 180 kcals per serving

From: On the Wild Side-Alaska Canned Salmon Recipes

Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

 

Continue to:

Related Recipes:













TOP
previous page: Salmon Mousse
  
page up: Last Century Appetizer Recipes 2
  
next page: Salmon Oysters