| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Cooking liv, Vegetables |
50 |
Servings |
INGREDIENTS
| 2 |
lg |
Russet potatoes |
|
|
Olive oil |
| 14 |
oz |
Smoked salmon; sliced thin |
| 6 |
oz |
Yogurt cheese |
| 1 |
ts |
Finely grated lemon zest |
| 2 |
tb |
Chopped chives |
| 2 |
tb |
Snipped fresh dill |
|
|
Salt and freshly ground black pepper |
|
|
Dill sprigs and chives for garnish |
INSTRUCTIONS
Preheat oven to 375 degrees. Line 2 large baking sheets with parchment
paper. With a mandoline or other manual slicer, cut potatoes into 1/8-inch
slices. Arrange slices on parchment lined pan and brush with oil. Sprinkle
potatoes with salt and pepper. Bake potatoes in the middle of the oven
until golden, 15 -20 minutes, and with a spatula immediately transfer
slices to a rack to cool completely. Trim salmon and cut into approximately
1 x 3-inch slices or 50 irregular shaped pieces. Combine yogurt-cheese with
lemon zest, chives and dill. Top each potato chip with 1 teaspoon
yogurt-cheese and 1 slice smoked salmon. Garnish with dill, garnish plate
with whole chives.
Yield: About 50 crisps
Recipe By : COOKING LIVE SHOW #CL8742
Posted to MC-Recipe Digest V1 #252
Date: Sun, 20 Oct 1996 13:18:50 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
A Message from our Provider:
“Jesus is my Lifeguard!”