Chive-Spiked Smoked Salmon on Chips

SERVINGS: makes 30 hors d'oeuvres

•BASIC-EASY
•FAST

Meadowood chef Pilar Sanchez deep-fries potato chips to serve as the base for the salmon. Store-bought thick-cut potato chips save the time of deep-frying.

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1/2 pound smoked salmon, minced
3 tablespoons finely chopped chives
1 small shallot, finely chopped
1 teaspoon extra-virgin olive oil
1/4 teaspoon finely grated lemon zest
30 thick-cut potato chips
30 chervil sprigs, for garnish (optional)

In a bowl, combine the smoked salmon, chives, shallot, oil and lemon zest. Mound about 1/2 tablespoon of the salmon on each potato chip and garnish with chervil.

Chive-Spiked Smoked Salmon on Chips

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