Baked potato crisps w/ yogurt cheese & smoked
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
2 lg russet potatoes
: Olive oil
14 oz smoked salmon -- sliced
: thin
6 oz yogurt cheese
1 ts finely grated lemon zest
2 TB chopped chives
2 TB snipped fresh dill
: Salt and freshly ground : black pepper
: Dill sprigs and chives for : garnish
Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. With a mandoline or other manual slicer, cut potatoes into ⅛-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, 15 ~20 minutes, and with a spatula immediately transfer slices to a rack to cool completely. Trim salmon and cut into approximately 1 x 3-inch slices or 50 irregular shaped pieces. Combine yogurt-cheese with lemon zest, chives and dill. Top each potato chip with 1 teaspoon yogurt-cheese and 1 slice smoked salmon. Garnish with dill, garnish plate with whole chives.
Yield: About 50 crisps
Recipe By : COOKING LIVE SHOW #CL8742 From: "Jon And Angele Freeman" <jfreemadate: Sun, 20 Oct 1996 13:18:50 ~0500