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Baked Potato Crisps With Yogurt Cheese And Smoked Salmon
Ingredients
- 2 lrg Russet potatoes Extra virgin olive oil
- 14 ounce Smoked salmon, sliced thin
- 6 ounce Yogurt cheese
- 1 tsp Finely grated lemon zest
- 2 Tbsp. Minced chives
- 2 Tbsp. Snipped fresh dill Salt and freshly grnd 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 possibly 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 till golden brown, 15 -20 min, and with a spatula immediately transfer slices to a rack to cold completely. Trim salmon and cut into approximately 1 x 3-inch slices or possibly 50 irregular shaped pcs. 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.
- Yield: About 50 crisps
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