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NZ King Salmon Nachos with Pita Crisps

Cooking time: 30

Cooking method: Bake


  • 100g cream cheese
  • 100g sour cream
  • ½ stem spring onion, finely diced
  • ½ lemon, juice & fine zest
  • 3 fresh coriander stems, finely chopped
  • 2tsp horseradish sauce
  • salt to taste
  • 150g NZ king salmon fillet (skin removed), steamed lightly till cooked then chilled
  • 4 tortilla wraps
  • 30ml olive oil
  • flaky sea salt



Cooking instructions

  1. In a mixing bowl, blend the cream cheese & sour cream until smooth. Add onion, lemon juice & zest, coriander & horseradish sauce, mix thoroughly. Serve to taste.
  2. Flake the cooked salmon & gently fold through the cream cheese mixture, being careful not to break up the salmon too much.
  3. Allow to chill slightly.
  4. Pre-heat an oven to 180°C.
  5. Brush the tortilla wraps on both sides with the olive oil, lightly season with sea salt & cut into bite size shapes. Place the tortilla shapes on a baking tray & bake until golden. Allow to cool.
  6. Place the cream cheese & horseradish dip into a suitable dipping bowl or glass. Do the same with the tortilla crisps and serve.

Image and recipe courtesy Nurtured Seafood