Make This Twist On Nachos For May Two-Four

While some refer to it as May Two-Four weekend and others call it Victoria Day weekend, key elements of the (un)official start to summer will always remain the same: good crew, good food and fireworks. Tostitos wants to make the long weekend deliciously memorable with the help of Vancouver-based chef Robert Belcham, who has created a droolworthy Japanese-fusion, west coast-inspired recipe: Salmon Candy with Tostitos! Using popular B.C.-inspired ingredients, this original take on traditional nachos can be created on a platter for easy sharing with guests at home, or (by simply cutting open the bag from its side) you can use the Tostitos tortilla chip bag as a bowl if roadtripping/camping! —Vita Daily

Tostitos Salmon Candy Recipe

This nacho recipe uses a fusion of west coast salmon and Japanese flavours for a fun, unique appetizer.

1 bag of Tostitos Restaurant Style tortilla chips, placed on its side and cut open the length and opened like a bowl
1 large egg yolk
1 tbsp rice wine vinegar
1 tbsp lime juice
Pinch of salt
1 tbsp chili garlic sauce
1 cup canola or grapeseed oil
2 lbs candied salmon
½ cup green cabbage, shredded finely
¼ cup pickled jalapeños
1 tbsp toasted sesame seeds
2 tbsp tare sauce (teriyaki sauce)
½ tsp togarashi Japanese spice blend
5 green onions, sliced thinly into rounds

Make the spicy mayonnaise by combining egg, rice wine vinegar, lime juice, salt and chili garlic sauce in a jar. Use an immersion blender to incorporate the ingredients until you have thick creamy sauce. Cover and place in the fridge. This mayonnaise can be kept in the fridge for up to a month. To make the nachos, sprinkle shredded cabbage onto Tostitos Restaurant Style tortilla chips. Add candied salmon and as many slices of the pickled jalapeños as you would like on top. Drizzle 2 tbsp of the spicy mayonnaise and tare (teriyaki sauce) on the tortilla chips and top with toasted sesame seeds, togarashi and sliced green onions.

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