Hot smoked salmon and pickled cucumber tortilla crisps
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Time to make:
$0.50 per serve
(at time of publication)
Full ingredients list:
1 tablespoon rice vinegar
2 teaspoons caster sugar
1 Lebanese cucumber, trimmed
1/2 medium avocado
2 teaspoons lemon juice
1/4 teaspoon chilli flakes
1/4 teaspoon paprika
12 white corn tortilla strips
75g hot smoked salmon fillet,skin removed, flaked
coriander leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Place rice vinegar and sugar in a medium bowl; stir to dissolve sugar. Peel cucumber into long ribbons with a vegetable peeler, stopping when you reach the seeds. Add cucumber ribbons to vinegar bowl; toss to combine, then set aside for 5 minutes. Drain any excess liquid.
Step 2 Meanwhile, place avocado, lemon juice, chilli flakes and paprika in a small bowl. Mash mixture until smooth.
Step 3 Spread a little avocado onto each tortilla strip, then top each with some flaked salmon and a cucumber ribbon. Garnish each crisp with a coriander leaf and serve immediately.
Diabetes-friendly Christmas tips
If you’re having canapés before the main meal, stick to three or four pieces.
If canapés are your main meal, aim for six to eight pieces.
Find corn tortilla strips in the Mexican-food aisle of stores.
About this recipe
First published: December 2013