50 mins
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Smoked Salmon Nachos
Serves
4
Nachos are a classic crowd pleaser and in this recipe we’ve topped smoky black beans with our BBQ & Horopito smoked salmon. Scattered with cheese and grilled to golden, bubbly perfection it is then served with guacamole and tomato salsa. What’s not to love!
Ingredients
1 x packet Aoraki BBQ & Horopito Dry Rub Hot Smoked Salmon
2 tablespoons olive oil
1 onion
3 cloves garlic
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons smoked paprika
1 teaspoon oregano
1 tin black beans
1 tin tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
2 avocados
2 limes, plus extra wedges to serve
4 tablespoons, roughly chopped coriander, plus extra to serve
300g tomatoes, seeds removed, finely chopped
1 x 170g packet corn chips
125g cheese, coarsely grated
Method
Step 1
Heat the olive oil in a heavy-bottomed pot over a medium-high heat and cook the onion and garlic until soft and translucent.
Step 2
Add in the cumin, coriander, smoked paprika and oregano and cook for a minute before adding in the beans, tomatoes, tomato paste and the sugar. Season with sea salt and cook for 20 minutes or until rich and thick.
Step 3
In a small bowl mash up the avocado with the juice of one lime and some sea salt. Add in 1 tablespoon of chopped coriander and mix again to combine.
Step 4
Put the chopped tomato into another small bowl along with the juice of the remaining lime and remaining 3 tablespoons of chopped coriander. Season with sea salt then mix well to combine.
Step 5
Arrange the corn chips in the bottom of a large baking dish. Spoon over the black bean mixture then flake in the salmon. Sprinkle with the cheese and grill under a hot grill until golden brown. To serve, dollop with the guacamole, followed by the salsa and an extra sprinkle of chopped coriander.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
Smoked Salmon Nachos
Hot Smoked
,
Serves
4
50 mins
Nachos are a classic crowd pleaser and in this recipe we’ve topped smoky black beans with our BBQ & Horopito smoked salmon. Scattered with cheese and grilled to golden, bubbly perfection it is then served with guacamole and tomato salsa. What’s not to love!
Ingredients
1 x packet Aoraki BBQ & Horopito Dry Rub Hot Smoked Salmon
2 tablespoons olive oil
1 onion
3 cloves garlic
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons smoked paprika
1 teaspoon oregano
1 tin black beans
1 tin tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
2 avocados
2 limes, plus extra wedges to serve
4 tablespoons, roughly chopped coriander, plus extra to serve
300g tomatoes, seeds removed, finely chopped
1 x 170g packet corn chips
125g cheese, coarsely grated
Method
Step 1
Heat the olive oil in a heavy-bottomed pot over a medium-high heat and cook the onion and garlic until soft and translucent.
Step 2
Add in the cumin, coriander, smoked paprika and oregano and cook for a minute before adding in the beans, tomatoes, tomato paste and the sugar. Season with sea salt and cook for 20 minutes or until rich and thick.
Step 3
In a small bowl mash up the avocado with the juice of one lime and some sea salt. Add in 1 tablespoon of chopped coriander and mix again to combine.
Step 4
Put the chopped tomato into another small bowl along with the juice of the remaining lime and remaining 3 tablespoons of chopped coriander. Season with sea salt then mix well to combine.
Step 5
Arrange the corn chips in the bottom of a large baking dish. Spoon over the black bean mixture then flake in the salmon. Sprinkle with the cheese and grill under a hot grill until golden brown. To serve, dollop with the guacamole, followed by the salsa and an extra sprinkle of chopped coriander.