Baked Potato Crisps with Yogurt Cheese and Smoked Salmon
- 2 lg. russet potatoes
- Olive oil
- 14 oz. smoked salmon, thinly sliced
- 6 oz. yogurt cheese
- 1 tsp. finely grated lemon zest
- 2 tbsp. chopped chives
- 2 tbsp. snipped fresh dill
- Salt
- Black pepper, freshly ground
- Dill sprigs and chives, for garnish
- Preheat oven to 375F.
- Line 2 large baking sheets with parchment paper.
- With a mandoline or 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 until golden, approximately 15 to 20 minutes.
- With a spatula immediately transfer slices to a rack to cool completely.
- Trim salmon and cut into approximately 1x3-inch slices or 50 irregularly shaped pieces.
- 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.
russet potatoes, olive oil, salmon, yogurt cheese, lemon zest, chives, dill, salt, black pepper, chives
Taken from www.foodgeeks.com/recipes/3867 (may not work)