Yield: 50 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Russet potatoes |
| Olive oil | |
| 14 ounces | Smoked salmon; sliced thin |
| 6 ounces | Yogurt cheese |
| 1 teaspoon | Finely grated lemon zest |
| 2 tablespoons | Chopped chives |
| 2 tablespoons | 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 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 13:18:50 -0500 From: "Jon and Angele Freeman" <jfreeman@...>