Texas Smoked Salmon Tartare

• FAST
• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE

Ingredients

1. 2 oil-packed anchovy fillets, drained and coarsely chopped
2. 2 teaspoons roasted garlic paste (see Note)
3. 1 teaspoon ground cumin
4. 1 tablespoon extra-virgin olive oil
5. 1/2 cup sour cream
6. 2 teaspoons fresh lime juice
7. One 1/2-pound piece of skinless smoked salmon, cut into 1/4-inch dice
8. 1 small jalapeño, seeded and minced
9. 1/4 cup finely chopped red onion
10. 1 tablespoon capers, drained and coarsely chopped
11. 1 tablespoon finely chopped cilantro, plus 4 dozen cilantro leaves, for garnish
12. Salt and freshly ground pepper
13. 4 dozen sturdy corn tortilla chips

1. In a medium bowl, using the back of a fork, mash the anchovies with the roasted garlic paste, cumin and extra-virgin olive oil. Stir in the sour cream and lime juice. Fold in the smoked salmon, jalapeño, red onion, capers and chopped cilantro and season with salt and pepper.
2. Arrange the tortilla chips on a platter. Spoon a heaping teaspoon of the smoked salmon tartare onto each chip, top with a cilantro leaf and serve.