Smoked Salmon Potato Cheese Crisps

fenway
fenway @Fenway

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

Smoked Salmon Potato Cheese Crisps

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

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Ingredients

20 mins
20 servings
  1. For Roasted z potato Crisps
  2. 3russet potatos, peeled and sliced into 1/4 inch long slices
  3. 3 tablespoonssalted butter, melted
  4. 1 tablespoonolive oil, I used chili infused olive oil
  5. to tastecracked black pepper and course salt
  6. For Topping
  7. 5.2 ouncesBorsin garlic and herb cream cheese
  8. 8 ouncesNova Smoked salmon, thinly sliced

Cooking Instructions

20 mins
  1. 1

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

  2. 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. 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. 4
  5. 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. 6
  7. 7

    To Assemble Smoked Salmon Potato Cheese Crisps

  8. 8

    Place potato crisp on work surface

  9. 9

    Add some sliced smoked salmon

  10. 10

    Top with a portion of Boursin garlic herb cheese

  11. 11

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

  12. 12
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fenway
fenway @Fenway
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“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.
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