Outdoor entertaining season has arrived, and chef Andrea Buckett wants you to make the most of it with her highly-anticipated cookbook The Essential Cottage Cookbook Simply Delicious Recipes for Cottages, Cabins, and Wherever Your Travels Take You!
While the book (to be released April 29, 2025) has a ton of creative recipes to get you through all four seasons in the cottage (or in the cabin, if you're a Western Canadian), it's al fresco eats we're after at this time of year. Grilled zucchini and mozzarella salad and honey-lime grilled sweet potatoes are just a couple recipes that we can't wait to try out, but for now, we're going to snack on this fun recipe for no-bake kettle chip "nachos".
"This recipe is a great way to fancy up a bag of salted kettle chips. The cast of fresh, herby, tangy, salty, and creamy characters might seem odd, but they add just the right balance of flavors to plain crunchy chips. It’s perfect for putting out as an appetizer as your friends arrive or during a friendly game of cribbage or cards," says Buckett in the introduction to this recipe in her brand-new cookbook.
No-bake kettle chip nachos
½ cup sour cream
1 tablespoon lemon juice
½ teaspoon pepper
7 oz (200 g) bag plain kettle chips
2 tablespoons tangy dill relish
3 tablespoons rainbow trout roe*
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 tablespoon minced jalapeño pepper
In a bowl, combine the sour cream, lemon juice, and pepper.
Arrange the chips in one layer on a platter or baking sheet.
Dollop the sour cream mixture evenly over the chips, followed by the relish.
Scatter the roe*, chives, dill, and jalapeños over top. Serve immediately.
*Author's note: If rainbow trout roe isn’t in your budget (or isn’t your thing), opt for chopped candied salmon or smoked salmon.
