Baked potato crisps w/ yogurt cheese and smoked salmon

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@...>

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