Baked potato crisps w/ yogurt cheese and smoked salmon

50 Servings

Ingredients

QuantityIngredient
2largesRusset potatoes
Olive oil
14ouncesSmoked salmon; sliced thin
6ouncesYogurt cheese
1teaspoonFinely grated lemon zest
2tablespoonsChopped chives
2tablespoonsSnipped fresh dill
Salt and freshly ground black pepper
Dill sprigs and chives for garnish

Directions

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@...>