Smoked Salmon with Black Pepper Potato ChipsPatricia Heal
Black pepper potato chips (use kettle-cooked, which are sturdier) are a surprising and delicious base for this starter.
Recipe information
Yield
Makes 4 servings
Ingredients
¼ cup crème fraìche or sour cream
1½ teaspoons finely grated lemon peel
16 large black pepper or salt-and-pepper potato chips
1 4-ounce package thinly sliced smoked salmon, cut into 16 pieces
Chopped fresh chives
Preparation
Stir crème fraìche and lemon peel in small bowl. Arrange potato chips on plate. Divide salmon among chips. Spoon rounded ½ teaspoon lemon crème fraìche atop salmon on each chip and sprinkle with chives.
Recipe notes
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