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Bagel and lox fans, you’ll fall hard for Gluten-Free Smoked Salmon Nachos, filled with your favorite components of the traditional deli favorites.
True story: I used to hate any kind of smoked salmon, lox, nova, etc. Yes, this Jewish girl from New Jersey would scoff at the idea of bagels and lox. I wish I could remember exactly what made me finally turn into a lox lover, but whatever it was, I am eternally grateful — and I’m sure every Jew around me would agree. Give me a platter of smoked salmon, tomato and capers, and I’m a happy girl. But give me a platter of smoked salmon, tomato, capers and radishes piled high atop crispy plantain and taro chips, and I’m an extremely happy girl. That’s exactly what these Gluten-Free Smoked Salmon Nachos are made of, and it’ll be a hit no matter where you take it or who you serve it to, Jewish or not!
I can’t take credit for this genius idea, though. I noticed it on the menu at one of my favorite Downtown Delray restaurants, Farmhouse Kitchen, one Sunday while brunching with Roger, but there were a few ingredients that are not Shaina-friendly so we didn’t order it. Fast-forward to menu-planning for breaking the fast after Yom Kippur, which traditionally consists of breakfast-type foods and cold platters, and I had a light-bulb moment. Lo and behold, Gluten-Free Smoked Salmon Nachos were born and definitely pleased the palates of my parents, aunt and uncle, Roger and me, and most importantly, Bubby. You know a recipe is a winner when it’s Bubby-approved.
I used my all-time favorite Trader Joe’s plantain chips, mixed with Terra brand taro chips, but you could really use any gluten-free chip you’d like as the base. If you’re not gluten-free or don’t need to worry about gluten-free guests, then you have even more options. This is a super easy, throw-everything-together kind of recipe that is pretty open to interpretation based on preference. There’s really no rhyme or reason to the amounts. It all depends on how many people you’re feeding and how tall you want your nacho mountain to be. I say, the bigger the better!
Whether you use a fork to scoop everything up, or shovel everything onto a chip, make sure to get a taste of every ingredient in each bite. The flavors and textures all complement each other extremely well. Additional ingredients that would fare well in this dish include pickled onions, jalapeños, egg, feta or goat cheese, burrata and avocado. The options are endless!
Next time someone suggests serving bagel and lox at a breakfast or brunch gathering, show up with these Gluten-Free Smoked Salmon Nachos instead. You’ll be the hit of the party, I promise.
- Plantain and taro chips, or your preferred gluten-free chip
- Wild smoked salmon, sliced into strips
- Tomatoes, small diced with seeds removed
- Radishes, sliced thinly
- Line your serving platter with a generous portion of chips.
- Mix the remaining ingredients together in a bowl, and spoon onto the chips evenly.