Smoked Salmon Chips
(courtesy Debbie Branby, owner, The Cheese Board in Reno. Serves 8)
“This is easy, fun, and, above all, tasty. Added bonus, it’s gluten free,” Branby says.
¼ crème fraîche
½ cup cream cheese (Branby’s favorite is Gina Marie, which doesn’t contain stabilizers.)
2 tablespoons red onion, minced
1 tablespoon lemon zest
1 tablespoon capers, roughly chopped
2 tablespoons chives or scallion greens, minced
6 ounces smoked salmon
24 salt-and-pepper potato chips (regular or waffle, although waffle is stronger)
12 caper berries, halved, for garnish
Mix first six ingredients in bowl — don’t use food processor as mix will get too runny.
Cut salmon into 24 pieces, about 1½ inch each (you may have salmon left over).
Lay potato chips on cutting board and spoon 1 teaspoon cream cheese mixture on each chip. Fold salmon in half and lay on top of mixture. Garnish with half caper berry and place on your favorite platter.
Hint: Branby uses coarse sea salt or pink Himalayan salt as a base under chips so they don’t move on platter.
