Good morning here we will give you a recipe smoked salmon potato cheese crisps which is delicious The way preparing it is very not too difficult. You just need to be careful to get results from smoked salmon potato cheese crisps which has aroma and taste that can evoke our tastes.

So that the result of smoked salmon potato cheese crisps, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare smoked salmon potato cheese crisps the delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings used for make

1. Prepare For Roasted z potato Crisps
2. Prepare 3 russet potatos, peeled and sliced into 1/4 inch long slices
3. Prepare 3 tablespoons salted butter, melted
4. Prepare 1 tablespoon olive oil, I used chili infused olive oil
5. Use to taste cracked black pepper and course salt
6. Prepare For Topping
7. Prepare 5.2 ounces Borsin garlic and herb cream cheese
8. Prepare 8 ounces Nova Smoked salmon, thinly sliced

Thinly slice two Idaho potatoes length wise on a mandoline and place in fryer. To Assemble and Serve: Spread Chipotle Cream Cheese evenly on each chip. Season the salmon fillets with salt mixture. Spray the Roast Rack with non-stick cooking spray.

How to make Smoked Salmon Potato Cheese Crisps:

1. Preheat the oven to 450. Lina a baking sheet with foil, spray foil with non stick spray
2. Place sliced potatos in a large bowl, cover with ice water and soak about 1 hour, changing water twice. This helps remove starch for a crispy potato crisp
3. Combine melted butter and olive oil in a latge bowl. Drain potaos and pat dry then add to bowl with the butter and oil and coat each potato
5. Place potatos on prepared pan in a single layer, sprinkle with the salt and pepper, roast until light golden about 15 minutes, turn over halfway through and season that side as well
7. To Assemble Smoked Salmon Potato Cheese Crisps
8. Place potato crisp on work surface
9. Add some sliced smoked salmon
10. Top with a portion of Boursin garlic herb cheese
11. Arrange on serving plate, garnish with more cracked black pepper, fresh chives and parsley
13. Done and ready to serve!

Place the soaked wood chips directly on the CobbleStone or briquettes. Place salmon fillets on Roast Rack and cover with the Dome Lid. Mix the creme fraiche with the lemon zest and a few grinds of black pepper. Drape small pieces of smoked salmon on potato chips and dab some of the lemon creme fraiche on top. With scissors, snip the chives and sprinkle over the plate.

relatives or to be inspiration in do culinary business. Congratulations enjoy