Salt and a little crunch is just what smoked salmon needs. Even though it seems like it would be easy for you or your guests to toss an entire tray in your mouth one bite after the other, each little mouthful is quite rich and complex and is enough to hold you over for a good few minutes at a time. So even if chips make you wrinkle your nose and say, this is not the most elegant of appetizers (so fancy!), it’ll have you and your guests snacking most demurely.
Smoked Salmon on Chips
You should assemble these à la minute, but you can tear up the salmon as early as the day before, cover and refrigerate until you’re ready to roll.
85 g smoked salmon
145 g bag of plain/regular, salted, kettle-cooked chips
1/3 c sour cream
Handful chopped chives or dill
2 tbs capers in brine, rinsed (optional)
Separate the layers of salmon and tear into small, thin strips. Lay the chips out on a tray or platter—the flatter chips will be easier to work with. Put a little dollop of sour cream on each chip. Curl the salmon strips into small bundles and set on top of sour cream, then top with a pinch of chives or dill, and a caper, if using.
Makes 6-8 appetizer servings.
This story and recipe appear in A MENU FOR ENTERTAINING, Issue 024 of Le Sauce Magazine.