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Salmon Nachos mince toast from Fridge raid leftovers
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Chef :
Emma-JaneSalmon Nachos mince toast from Fridge raid leftovers
It's amazing what you can make just from scraps and leftovers in the fridge.
Ingredient
2 packs
smoked salmon (trimmings)
Half
onion
1 jar
salad dipping sauce
1 tsp
garlic purée
1 rashers
bacon
Cooking instructions
* Step 1
Dice onion and bacon and lightly fry with the garlic.
* Step 2
Add chopped salmon and salsa sauce. I always buy packs of trimmings for salmon, as regular salmon can be expensive and the offcuts are just as tasty but still much cheaper. Allow to slowly simmer. Towards the end add the gouchang paste (if using)
* Step 3
Whilst the salmon is cooking I made a side of purple sprouting broccoli. This is optional of course you can make any other green veg for your side dish if you like. To cook the Purple Sprouting broccoli I pan-fried it in a knob of butter till it was al-dente and crispy. Set aside and plate up later.
* Step 4
Once salmon is cooked and the salsa sauce has reduced and thickened serve on top of toasted crusty bread or nacho chips. Add dollops of sour cream on top to balance the saltiness of the salmon. Top with grated cheddar cheese. Enjoy
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