Recipe Courtesy of Alaska Seafood Marketing Institute

DIRECTIONS

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.

INGREDIENTS

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