13 minutes ago
Friday, May 21, 2010
I have been making these for years.
This is the no brainer appetizer I always make when my family comes over for holidays.
It's a no stress beginner, so I can concentrate on the main dishes.
How funny to see a recipe for them in the May issue of Bon Appetit magazine!
Hey, that's my idea!!!!
I used to serve these on Trader Joe's blue potato chips, nice and thick and a pretty blue color, but I can't find them anymore, so, I used B.A.'s idea and bought salt & pepper kettle chips.
So now I'm stealing from them.
Good ideas are always borrowed.
Smoked Salmon Canapes on Potato Chips w/ Creme Fraiche: (my idea first!)
Sea salt flavor (or salt & pepper) potato chips, (the kettle style are best, because of their thickness)
4 oz. good Norwegian smoked salmon
1/2 cup of real creme fraiche
zest of a lemon
fresh ground black pepper
fresh snipped chives
Mix the creme fraiche with the lemon zest and a few grinds of black pepper.
Drape small pieces of smoked salmon on potato chips and dab some of the lemon creme fraiche on top.
With scissors, snip the chives and sprinkle over the plate.
For an extra added kick, I sprinkle some more lemon zest on top of the creme fraiche.
Can be made one hour before and covered loosely w/ wax paper.
These are addictive!!