Lox And Chips

Directions

1. 1
   FOR THE SPREAD:
2. 2
   Bring the cream cheese to room temperature. In a bowl, combine the cream cheese with the sun dried tomatoes, sugar, 2 tsp. lime juice, the Tabasco Chipotle Sauce, and 2 tbsp chives. Mix to incorporate thoroughly. Cover and refrigerate for at least 1 hour.
3. 3
   Note: You can shortcut on the chives by using a cream cheese that already has chives in it (e.g. Philadelphia brand ... it serves in a pinch). Also, you can substitute the Tobasco sauce with the real thing ... add according to your tastes some chopped chipotle pepper with some adobo sauce.
4. 4
   TOMATO SALSA
5. 5
   In a small bowl, combine diced red onion with vinegar and let sit for at least 15 minutes.
6. 6
   Cut tomatoes in half crosswise and scoop out seeds. Finely chop the fresh tomato to obtain about 1 cup. Drain the vinegar from the red onion and combine the red onion with the chopped tomato . Add 1 tbsp olive oil with 1 tsp lime juice and mix with a couple of quick stirs. Add salt to taste.
7. 7
   PREPARATION:
8. 8
   Sort through the bag of kettle-style chips to find the largest.
9. 9
   Spread about 2 tsp of cream cheese spread on each chip (there's no real measurement - try a few to find the desired amount for your taste). Lay a generous strip of lox (about the length of the the chip) on top of the spread. Spoon tomato salsa onto salmon. Sprinkle with some chopped chives and place 3 - 4 capers on top. Serve immediately.