Chive-Spiked Smoked Salmon on Chips

  • SERVINGS: makes 30 hors d'oeuvres

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. 1/2 pound smoked salmon, minced
  2. 3 tablespoons finely chopped chives
  3. 1 small shallot, finely chopped
  4. 1 teaspoon extra-virgin olive oil
  5. 1/4 teaspoon finely grated lemon zest
  6. 30 thick-cut potato chips
  7. 30 chervil sprigs, for garnish (optional)
  1. 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.