Baked Potato Crisps with Yogurt Cheese and Smoked Salmon

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

2 lg. russet potatoes
Olive oil
14 oz. smoked salmon, thinly sliced
6 oz. yogurt cheese
1 tsp. finely grated lemon zest
2 tbsp. chopped chives
2 tbsp. snipped fresh dill
Salt
Black pepper, freshly ground
Dill sprigs and chives, for garnish

INSTRUCTIONS

Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. With a mandoline or other manual slicer, cut potatoes into 1/8-inch slices. Arrange slices on parchment-lined pan and brush with oil. Sprinkle potatoes with salt and pepper.

Bake potatoes in the middle of the oven until golden, approximately 15 to 20 minutes. With a spatula immediately transfer slices to a rack to cool completely.

Trim salmon and cut into approximately 1x3-inch slices or 50 irregularly shaped pieces. Combine yogurt-cheese with lemon zest, chives and dill. Top each potato chip with 1 tsp. yogurt cheese and 1 slice smoked salmon. Garnish with dill; garnish plate with whole chives.

CHEF COMMENTS

Yield: approximately 50 crisps.

Tagged: appetizers, potatoappetizers add tags

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