We live in a world where we face myriad choices daily regarding what and how we eat. For many, this translates into a constant internal struggle, often of contrasting extremes: to eat "healthy," or to indulge; to shop local, or to buy those juicy ripe mangos; to spend more on fair trade, sustainable, free-range and pasture raised, or save a few dollars by opting for conventional commodities; the list goes on and on.
For Sitka Salmon Shares CSF members and employees, however, deciding what and how to eat is quite simple. It's simple because all of the good Salmonsharesians and Salmon Stewards within this community of conscious-consumers know that the ONLY way to eat ANYTHING is double-fried, piled high, loaded with cheesy goodness, flavor-blasted with hot sauce, and served with a hearty bucket of ranch dressing on the side.
This missive is emphasized particularly when eating our meticulously handled & processed sustainable seafood, which is plucked from the seas of the North Pacific with care, respect, and love by hardworking, community-based, small boat fishermen who produce an unparalleled artisanal product. When preparing our fish, in contrast to what many of our recipes might say, we encourage loading it up so that the fish's delicate flavor is entirely obscured by your favorite ranch dressing brand! (Or ketchup, for that matter!)
We also wish you a happy April Fool's Day!
And also, we wish you a happy start to the CSF season! Whether it's "fully-loaded" or lightly zested, we just want you to thoroughly enjoy our fish.
- 4 ounces Sitka Salmon Shares smoked salmon
- ½ pound spot shrimp
- ½ cup red wine vinegar
- ½ cup water
- ¼ cup sugar
- ½ teaspoon salt
- 1 red onion, thinly sliced
- 2 jalapeños, sliced
- 1 tablespoon butter
- Pinch of salt and pepper
- 1 (32-ounce) package frozen tater tots
- ½ cup sour cream
- 1 tablespoon sriracha
- 2½ cups cheddar cheese, shredded
- 1 tablespoon cornstarch
- 1 can evaporated milk
- 1 can diced green chiles
- 1 teaspoon cayenne pepper
- 1 green onion, sliced
- 1 avocado, diced
- 1 lime, sliced
- 2 radishes, thinly sliced
Marinate Onions and Jalapeños
Add vinegar, water, sugar, and salt to a small saucepan and simmer until the sugar and salt have dissolved.
Add sliced onions and jalapeños and remove from the heat. Make sure the onions and jalapeños are submerged in the liquid.
Let sit at room temperature for 45 minutes.
Sear Spot Prawns
Heat butter in a sauté pan over medium high heat until foamy.
Add spot prawns and season with salt & pepper.
Cook spot prawns until lightly browned and cooked through, about 1 minute per side.
Bake Tater Tots
Preheat oven to 425° and bake tater tots for 25 minutes, or follow the directions on the package. Or double-fry your 'tots to crunchy golden perfection.
Make Sriracha Sour Cream
Mix together sour cream and sriracha. Set aside.
Make Cheese Sauce
In a medium saucepan, mix together cheese and cornstarch. Add in evaporated milk and heat over low heat, mixing continuously until the sauce is melted and thickens, about 5 minutes.
Stir in diced green chiles and cayenne. Warning: a mouth-watering sensation may occur.
Load Your Tachos
On a large plate, pile the cooked tater tots high.
Drizzle cheese sauce all over. Don't hold back!
Top with generous amounts of flaked smoked salmon, spot prawns, pickled onions, and jalapeños.
Serve with a bucket of ranch on the side (just kidding - or are we??)
Happy April Fool's Day!
Know Your Cook
- Nic Mink* ~Ranch Dressing Enthusiast -
*PS: Our president and Chief Fishmonger, Nic Mink, did not create or endorse this recipe, nor was he aware of its production. He merely had a stint as a loaded tacho connoisseur, hence this light-hearted jab and full-hearted list of ingredients... Without further ado!
PPS: In all seriousness, our team worked hard to perfect this fully-loaded tacho (a portmanteau for "tater-tot nachos") recipe, and it is actually quite rich and delicious, although perhaps a bit over the top. Enjoy this dish while scheming lighthearted pranks on unsuspected loved ones (while trying not to get into too much trouble in the process).