Salmon Crisps

Rather spontaneously we had some friends over for appetizers last night.   My good friend Claire celebrated her 40th on Saturday night and since her family was still in town the party continued with a quick fete at The Schell Cafe.  I wish I could take credit for these yummy Salmon Crisps. Cissi’s Wine Bar served these amuse-bouches at the party Saturday and I knew I’d be recreating them myself soon.  I added fried capers to mine which is a fun twist.

Salmon Crisps are definitely a crowd pleaser so be sure to add this to your repertoire of quick, easy appetizers.  I’ll share a few other appetizer ideas I tried last night later this week.  One is a super simple shrimp ‘tizer featured in this month’s Bon Appetit.

Littlest loved all the ‘tizers and spent the evening circling the island taking hand outs from anyone willing to pass one her way.  She was especially fond of the salmon crisps.  Attagirl!

Salmon Crisps

1 bag potato chips (I used Lightly Salted Kettle, Zapps would be good too!)

1 4-oz package smoked salmon

1/2 cup creme-fraiche

juice from 1/2 lemon

fresh dill

Optional: Fried Capers

In a small bowl squeeze 1/2 of lemon into creme-fraiche and whisk until smooth.  Arrange chips on a serving dish and place a small dollop of creme-fresh on each chip.  Top with a small slice of salmon.  Add a pinch of dill and fried capers.

To fry capers, drain about 1/4 cup capers on to a paper towel and pat dry.  Heat a tablespoon or so of olive oil in a small saute pan.  Add capers and stir fry for about one minute. Drain on paper towel.

TIP: Make the salmon crisps just before serving or the chips will get soggy.  Also, let the creme-fraiche come to room temp for the best flavor.