Crispy Potato Chip + Smoked Salmon, Crème Fraîche & Dill

smoked Salmon/ Creme’ Fresh

IngredientsMakes 6 – 8 appetizer portions2 large Russet potatoes, sliced on mandoline into 1/8-­‐inch  slices (you need about 16-­‐20  slices total)
3  tablespoons salt
2 fablespoons Olive oil
1 4-­‐ounce package sliced smoked salmon
1/4  cup  Crème Fraîche
Fresh dill for garnishDirections

• Place potato slices in a bowl of cold water for about 10 minutes to release starch. Drain, rinse, and pat dry between layers of paper towels.
• Pre heat oven to 400 degrees
• Combine potato slices in bowel with olive oil and toss.
• Follow directions for oven fries French style click here.  The DIFFERENCE  is that your potatoes are sliced thinner . Season with salt.
• Place on cookie sheet and bake for 15-20 minutes until crunchy
• Place potato chips on serving platter.
• Divide smoked salmon equally among chips.
• Top with about ½ teaspoon of Crème Fraîche each.
• Garnish each with a sprig of dill and serve.

 

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