First of all, if you are using frozen corn: cook the corn for about 30 seconds in some hot water. Drain directly! To make sure the chips don't get soggy, it's important to dry the corn with a kitchen towel.
Chop the smoked salmon, chives and cilantro in very small pieces. Add the mix and the corn to a bowl.
Cut the bell pepper in small cubes and transfer these to the bowl as well.
Season the salmon mix with salt, pepper and finely grated lemon peel.
Add about a teaspoon of the mixture on each nacho. Decorate with a cilantro leaf!