Smoked Salmon Chips


 

Rita Y

TVWBB Emerald Member
SMOKED SALMON CHIPS
8 servings (4 chips each). Top-quality potato chips can be substituted for the homemade chips. Any leftover toppings are great rolled in a flour tortilla with fresh spinach leaves.

2 Idaho potatoes, scrubbed
Vegetable oil for frying
Dry spice seasoning, such as Tony Chachere's Creole Seasoning
Chipotle Cream Cheese (see recipe)
8 ounces house-smoked salmon
1 small red onion, diced
2 ounces capers, drained
2 tablespoons chopped fresh chives

Preheat a fryer to 350 degrees. Using a mandoline or a very sharp knife, slice the potatoes lengthwise into 1/16 inch thick slabs.
Fry in oil on both sides until golden brown, about 3 minutes.
Drain on paper towels.
Sprinkle with seasoning and cool to warm or room temperature.

To assemble, spread about 1 teaspoon Chipotle Cream Cheese on one side of each chip.
Top with a small piece of salmon (about 1/2 tablespoon). Sprinkle with red onion, capers and chives.

CHIPOTLE CREAM CHEESE
1 1/2 cups

The surprising smoky burn of this spread is what gives Smoked Salmon Chips their kick. If you are sensitive to spicy-hot foods, you might want to start with about half the pureed chipotle called for, then add more according to your tolerance.

3 ounces (1/2 small can) chipotles in adobo sauce
1 (8-ounce) package cream cheese, room temperature
Juice of 1 lime
1/4 cup chopped fresh chives
1 1/2 teaspoons coarse salt
1 1/2 teaspoons granulated sugar

Place the chipotles and sauce in a food processor and puree until smooth.
Add cream cheese and lime juice and process well. Scrape down sides of bowl.
Add chives, salt and sugar and pulse until well-combined.
 

 

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