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Bagel and Lox Nachos

Bagel and Lox Nachos

Beaver Street Fisheries

Ingredients

  • 8 oz hot-smoked Chilean Atlantic salmon
  • ½ cup diced tomato
  • 2 tbsp chopped fresh chives
  • 2 tbsp capers, drained
  • 3-4 cups bagel chips
  • Sub-recipe for Caramelized Onions
  • 1 large yellow onion, sliced
  • 1 tbsp butter
  • Salt and pepper to taste
  • Sub-recipe for Cream Cheese Sauce
  • 4 oz cream cheese
  • 1 tbsp butter
  • ½ cup milk
  • ½ tsp garlic powder
  • Salt and freshly ground black pepper to taste

Preparation

  1. Melt cream cheese and butter in a saucepan over low heat until smooth and creamy, about 10 minutes. Stir in milk, garlic, salt and pepper. Simmer over low heat, stirring constantly for three minutes. Add additional salt and pepper if needed.
  2. Heat butter over medium heat in a nonstick skillet. Add sliced onions and cook on medium to medium-low heat until soft and brown in color, stirring occasionally. Season with salt and pepper. Turn off heat when they have reach desired doneness.
  3. Break smoked salmon into bite-sized pieces. Spread bagel chips out on a platter. Drizzle cream cheese sauce over bagel chips. Top with diced tomato, caramelized onions, smoked salmon, capers and chives. Serve immediately.

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