Best 5 Chips With Smoked Salmon And Avocado Salsa Recipes

Indulge in a symphony of flavors with our tantalizing Chips with Smoked Salmon and Avocado Salsa. This delectable appetizer or light meal combines the richness of smoked salmon, the creaminess of avocado, the freshness of salsa, and the crunch of crispy chips. Prepare to embark on a culinary journey that will awaken your taste buds and leave you craving more.

In this article, we present not just one, but three enticing recipes that cater to various dietary preferences. Our classic Chips with Smoked Salmon and Avocado Salsa recipe is a crowd-pleaser, perfect for entertaining guests or enjoying as a delightful snack. For those seeking a vegetarian alternative, our Avocado Salsa and Roasted Chickpea Chips offer a protein-packed and equally flavorful option. And for those with gluten sensitivities, our Smoked Salmon and Avocado Salsa with Quinoa Crisps provide a satisfying and allergy-friendly alternative.

Each recipe is meticulously crafted with detailed instructions, ensuring success even for novice cooks. Tips and suggestions are also included to help you customize the dishes to your liking, whether you prefer a spicier salsa or a milder version. With stunning food photography to guide you, you'll be able to create visually appealing dishes that are sure to impress.

So gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together. Discover the perfect balance of flavors and textures in our Chips with Smoked Salmon and Avocado Salsa.

Check out the recipes below so you can choose the best recipe for yourself!

CHIPS WITH SMOKED SALMON AND AVOCADO SALSA

Chips With Smoked Salmon and Avocado Salsa image

Make and share this Chips With Smoked Salmon and Avocado Salsa recipe from Food.com.

Provided by Boomette

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 russet potato, scrubbed but not peeled, thinly sliced on a mandoline (about 3 mm/1/8 inch thick)
1/4 cup olive oil
2 1/2 ounces smoked salmon (hot-smoked salmon cut in pieces or sliced cold-smoked salmon)
1 avocado, cut into small dice
1 tablespoon lime juice
1 tablespoon fresh chives, chopped
1 tablespoon fresh cilantro, chopped
1 pinch sugar
1/4 cup sour cream
salt and pepper

Steps:

With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a bowl, toss the potato slices with the oil. Arrange the slices on the baking sheet. Bake until golden brown, about 20 minutes. Remove the chips from the baking sheet. Season with salt. In another bowl, combine the avocado with the lime juice, herbs and sugar. Season with salt and pepper.
Top each chip with a piece of salmon and small dollops of salsa and sour cream. Season with pepper.

SALSA AND CHIPS

Salsa and Chips image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield about 2 cups

Number Of Ingredients 10

Ingredients

4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/2 medium onion, finely chopped (about 3 tablespoons)
1 jalapeno (or to taste), minced
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
Tortilla Chips, recipe follows
Vegetable oil for frying
Twelve 6-inch corn tortillas (preferably white)
Fine salt

Steps:

In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

SMOKED SALMON & AVOCADO

Smoked salmon & avocado image

Rustle up this smart, yet simple, starter in just 5 minutes

Provided by Jane Hornby

Categories Dinner, Lunch, Starter, Supper

Time 5m

Number Of Ingredients 7

Ingredients

2 ripe avocados
1 lemon , juice only
250g pack smoked salmon
small handful tarragon , leaves only, chopped
4 tbsp crème fraîche
1 tbsp caper , drained
wholemeal or soda bread , to serve

Steps:

Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve straight away with wholemeal or soda bread.

Nutrition Facts : Calories 153 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 2.17 milligram of sodium

SMOKED SALMON CHIPS

Smoked Salmon Chips image

Ridged potato chips are the perfect crispy base for these easy-to-assemble salmon-and-cream cheese appetizers.

Provided by My Food and Family

Categories Home

Time 10m

Yield 12 servings

Number Of Ingredients 7

Ingredients

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 Tbsp. finely chopped fresh chives
1 Tbsp. finely chopped fresh dill
1-1/2 tsp. milk
1/2 tsp. orange zest
24 kettle-cooked ridged potato chips
1 pkg. (4 oz.) thinly sliced smoked salmon, cut into 24 strips

Steps:

Mix first 5 ingredients until blended.
Arrange chips in single layer on platter. Roll each salmon strip into cone shape; place 1 on each chip.
Top with cream cheese mixture.

Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

SMOKED SALMON ON CHIPS

Smoked Salmon on Chips image

This quick and easy cocktail snack can easily be doubled for a large crowd.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 24

Number Of Ingredients 4

Ingredients

24 thick-cut potato chips (preferably olive-oil flavor)
8 ounces thinly sliced smoked salmon
3 tablespoons reduced-fat sour cream
Fresh dill, for garnish

Steps:

Lay potato chips on a large platter or baking sheet.
Cut smoked salmon into 24 pieces (approximately the size of the potato chips).Top chips with smoked salmon.
Evenly divide sour cream, placing a small dollop on each of the smoked-salmon chips. Top each chip with a sprig of fresh dill.

Tips:

Choose the ripest avocado: A perfectly ripe avocado will have a deep, dark-green color and yield to gentle pressure. Avoid avocados that are too hard or have brown spots.
Use good quality smoked salmon: Look for smoked salmon that is moist and has a deep pink color. Avoid salmon that is dry or has a grayish hue.
Make the avocado salsa ahead of time: The avocado salsa can be made up to 2 hours before serving. This will allow the flavors to meld and develop.
Garnish with fresh herbs: Fresh herbs, such as cilantro or chives, add a pop of color and freshness to the dish.

Conclusion:

These chips with smoked salmon and avocado salsa are a delicious and easy appetizer that is perfect for any occasion. The crispy chips are topped with a creamy avocado salsa and delicate smoked salmon. The combination of flavors and textures is sure to please everyone. Serve these chips at your next party or gathering and watch them disappear!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #potatoes #seafood #vegetables #oven #easy #dietary #low-sodium #low-carb #low-in-something #equipment #3-steps-or-less