Smoked Salmon Potato Cheese Crisps

Name: Smoked Salmon Potato Cheese Crisps
Total time: 1200 s
Yield: 20 servings
Cuisine: American
Ingredients: For Roasted z potato Crisps; 3 russet potatos, peeled and sliced into 1/4 inch long slices; 3 tablespoons salted butter, melted; 1 tablespoon olive oil, I used chili infused olive oil; to taste cracked black pepper and course salt; For Topping; 5.2 ounces Borsin garlic and herb cream cheese; 8 ounces Nova Smoked salmon, thinly sliced

fenway @Fenway

Thiscis a great appetizer, with crisp potato slices topped with tender smoked salmon then finished with creamy garlic herb cheese

fenway @Fenway

Thiscis a great appetizer, with crisp potato slices topped with tender smoked salmon then finished with creamy garlic herb cheese

Saved

Ingredients

20 mins

20 servings

For Roasted z potato Crisps
3russet potatos, peeled and sliced into 1/4 inch long slices
3 tablespoonssalted butter, melted
1 tablespoonolive oil, I used chili infused olive oil
to tastecracked black pepper and course salt
For Topping
5.2 ouncesBorsin garlic and herb cream cheese
8 ouncesNova Smoked salmon, thinly sliced

Saved

Steps

20 mins

1

Preheat the oven to 450. Lina a baking sheet with foil, spray foil with non stick spray
2

Place sliced potatos in a large bowl, cover with ice water and soak about 1 hour, changing water twice. This helps remove starch for a crispy potato crisp
3

Combine melted butter and olive oil in a latge bowl. Drain potaos and pat dry then add to bowl with the butter and oil and coat each potato
4
5

Place potatos on prepared pan in a single layer, sprinkle with the salt and pepper, roast until light golden about 15 minutes, turn over halfway through and season that side as well
6
7

To Assemble Smoked Salmon Potato Cheese Crisps
8

Place potato crisp on work surface
9

Add some sliced smoked salmon
10

Top with a portion of Boursin garlic herb cheese
11

Arrange on serving plate, garnish with more cracked black pepper, fresh chives and parsley
12

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Cooksnaps

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fenway @Fenway

on August 09, 2016 22:43

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.