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

Pilar Sanchez
October 1997

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Recipe Summary

Yield:
makes 30 hors d'oeuvres
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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