Smoked-salmon nachos

6

PREP TIME

15 min

Makes

8 to 10 Servings

* PLUS Baking Time: 10 minutes
Smoked-salmon nachos

Ingredients

  • 3 bagels
  • cooking spray
  • pinch regular or garlic salt
  • 1 green onion
  • 1 lemon
  • 250-g block cream cheese , at room temperature
  • 2 tbsp milk
  • 8 to 10 slices smoked salmon , preferably wild
  • 41643 red onion
  • 1/4 cup shredded fresh mint , optional
  • 3 tbsp capers , drained
  • 1 avocado

Instructions

  • Place racks in top and bottom thirds of oven. Preheat to 350F (180C). Carefully slice each bagel into 4 thin rounds. Lightly spray both sides with vegetable oil, then sprinkle with salt. Cut rounds into thirds. Arrange in a single layer on 2 baking sheets.
  • Bake until edges are golden and toasty, 5 to 6 min. per side. Switch racks halfway through baking. Cool completely. If making ahead, store in an airtight container, at room temperature, up to 2 days.
  • Thinly slice green onion. Finely grate 1/2 tsp (2 mL) peel from lemon. Place cream cheese and milk in a large bowl. Beat until smooth, then stir in green onion and lemon peel. Slice salmon into thick strips. Thinly slice red onion into strips. Prepare mint and measure out capers. Peel avocado and discard pit. Chop into small bite-sized pieces.
  • To assemble, spread bagels with cream-cheese mixture. Arrange on a large platter so they don’t overlap too much. Scatter with smoked salmon, red onion, mint, capers and avocado. Squeeze a little juice from lemon overtop, if you wish. Great with a glass of bubbly.

Nutrition (per serving)

  • Calories
  • 209,
  • Protein
  • 8 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 14 g,
  • Sodium
  • 386 mg.

 

Crisp bagel toasts replace corn chips in this West Coast version of the pub classic. We’ve topped them with wild smoked salmon, cream cheese, capers, red onion and lemon juice.

Shopping Tip:

Skip the work of slicing and baking bagels and buy a bag of bagel chips from your local bagel store or supermarket instead.

Go Wild:

Any type of smoked salmon will work well with this recipe, but we prefer using wild salmon for its more vibrant hue. Look for packages of it in the frozen-seafood section.

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