Blend crème fraiche and cilantro; refrigerate, if needed, until serving.
On each of the tortilla chips, place 1 tablespoon cabbage. Add salmon bites over the cabbage, then sprinkle on 1 teaspoon each of the red onion and tomatoes. Spoon some crème fraiche over each tortilla bite.
1/3 cup crème fraiche
1 Tablespoon chopped cilantro
12 large tortilla chips
3/4 cup shredded Napa cabbage
6 oz. smoked Alaska Salmon slices, cut into 12 bite-sized pieces
1/4 cup minced red onion
1/4 cup diced tomato
Source: Alaska Seafood Marketing Institute