Smoked Salmon Chips
Ingredients
- 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
Instructions
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.