Serves 8 people as hors d’oeurvres

2 anchovies
3 roasted garlic cloves
1 teaspoon ground cumin
1 tablespoon Spanish Olive Oil
1/2 cup sour cream
2 tablespoons heavy cream
2 teaspoons lime juice
Cracked black pepper to taste
Sea salt to taste
1 1/2 cups smoked salmon, cut into very small dice
1/4 cup fresh mango, cut into very small dice
1/4 cup red onion, cut into very small dice
1 tablespoon capers
1 tablespoon chopped roasted jalapenos
1 tablespoon chopped cilantro
16 crisp tortilla chips
16 small sprigs cilantro

In medium size wooden bowl add anchovies, garlic, cumin and olive oil.  Using a large fork, pulverize into a paste.  Stir in sour cream, heavy cream and lime juice.  Mix until everything is incorporated.   Add pepper and salt to taste.  Add salmon, mango, red onion, capers, jalapenos and cilantro.  Mix to combine.  The mixture should be thick but not dry.

Spoon a small dollop of smoked salmon mixture onto each tortilla chip, garnish with small sprigs of cilantro and drizzle of olive oil.

Chef Dean Fearing