Smoked Salmon Chips
Every year I approach the holidays with what I believe to be a good balance of excitement and caution. Excitement over the magic of the season and making the most of all the food, fun, family and friends that come with it. Caution not to overdo it. This year, let’s just say I got overly excited and threw caution to the wind. Put another way, I ate and drank too much and stayed up past my bedtime more often than not. It’s left me tired, bloated and a tad cranky. And with New Year’s and the Twelfth Night (a/k/a the Feast of the Epiphany a/k/a King’s Day–the kickoff to the New Orleans carnival/king cake season) fast approaching, I’m getting anxious. So I’ve decided to start cleaning up a few days early. No more sugar-binges, beer pong (just joking, I could never subject my favorite craft beers to such trivial games) or hanging with Jimmy (as in Fallon). Starting today, I’m getting back on track–early to bed, early to rise, daily exercise, smart eating and occasional craft beer drinking. Nothing too ambitious, right? (Except maybe the occasional craft beer drinking.)
For those reasons, I’ll be navigating the New Year festivities with good-for-you and good-to-eat finger food–because I always feel like I’m celebrating when I eat finger food. These Smoked Salmon Chips are at the top of my list. I know. I know. They’re served on potato chips for crying out loud. But all the healthy qualities of the salmon override those crispy little vehicles. And all it takes is about four pieces of that rich snack to totally satisfy you. As for that occasional craft beer, I’m thinking about popping open that big (as in 10.00% ABV) bomber of Hercules Double IPA (Great Divide Brewing) I have tucked in the fridge because it will be awesome with the smoked salmon and, more importantly, I’m not sure when another craft beer occasion will arise again.
Until next year …
Smoked Salmon Chips Recipe
Print Recipe
1 cup crème fraîche or full fat sour cream
Zest of 1 lemon, finely grated
4 large bags sea salt and black pepper potato chips
12-ounces thinly sliced smoked salmon, cut into 70 pieces
Chopped fresh chives, for garnish
In a medium bowl, combine crème fraîche and lemon zest. Cover and refrigerate for at least 2 hours or overnight to allow flavors to marry. Sort through potato chips and pick out 70 of the best chips. Place chips in a single layer on a large serving platter or two. Place one piece of salmon on each chip, top with one teaspoon crème fraîche mixture. Garnish with chives. Makes 18 appetizer servings.
Genêt
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