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Serves : 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.  Cocktail Party Recipes

How to Make It

Step

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.

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