My Foodie Life

I first made this appetizer for my father’s 60th birthday party last February. It went over so well that I decided to serve it again on Christmas Eve. The recipe is extremely easy to execute and the end result is a fresh tasting and healthful hors d’oeuvre.

Ingredients
  1. (6-8) Red potatoes
  2. (1/2) Cup crème fraiche
  3. (2-3) Oz smoked salmon
  4. (2-3) Tbsp capers
  5. Dill
  6. Salt
  7. Pepper
  8. (2) Tbsp canola oil

Instructions
  1. Preheat your oven to 375 degrees.
  2. Clean your red potatoes and then thinly slice them as if you were preparing potato chips.
  3. Pile the chips onto a baking sheet (or two depending on the # of apps you’re making) and add your oil, salt and pepper. Use your hands to mix the chips so they’re well seasoned. Arrange the chips in a single layer and then stick the baking sheet into the oven.
  4. Check on the chips every 5-7 minutes to ensure they don’t burn. Flip them over once they’ve reached a nice brown color on the bottom side of the potato. Remove the baking sheet from the oven when the chips are cooked through and then place each chip in a single layer on your serving dish. (Taste one of the chips to ensure that you’ve applied the right amount of seasoning. If the chip is bland, then add more salt and pepper.)
  5. Let the chips cool a bit before you begin assembling the full appetizer. While the potatoes are cooling, remove your salmon, capers, crème fraiche and dill from the frig. Chop the dill so you can use it for garnish and remove several capers from the jar.
  6. Once the potatoes have cooled, then add a small dab of crème fraiche to the center of each chip. If the chip is still warm, then the crème will run, so again, make sure the chip has had time to cool down.
  7. Take a strip of the smoked salmon and with your hands tear it into four or five smaller pieces. Curl each piece into a small tube and then place on top of the crème fraiche.
  8. Add a few capers to each set up and then finish the appetizer with a garnish of fresh dill.