Smoked Salmon and Chili Pepper Mini Bites with Avocado Mousseline

Serves 6-8

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Ingredients

  • 1 avocado
  • Juice of 1 lime
  • 225 g (½ lb.) hot smoked salmon, shredded
  • ¼ red onion, cut into thin 1-inch strips
  • ½ chili pepper, cut into thin rounds
  • 15 mL (1 Tbsp.) fresh dill, chopped
  • Salt, pepper to taste
  • A drizzle of olive oil
  • Around 24 scoop-type tortilla chips
  • 60 mL (¼ cup) grated Tex-Mex cheese

Preparation

  1. Using a food processor, blend the avocado with the lime juice until a smooth consistency is obtained. Reserve the mousseline in a pastry bag or a Ziploc bag with one corner cut.
  2. In a bowl, use your hands to gently mix the salmon with the onion, chili pepper, dill, and olive oil. Season to taste.
  3. Garnish the tortilla chips with this mixture, sprinkle grated cheese on top, and add a dollop of avocado mousseline. Serve.