My F&W
quick save (...)

Chive-Spiked Smoked Salmon on Chips

  • SERVINGS: makes 30 hors d'oeuvres
  • 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.

  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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.