I don’t make things with smoked salmon that often – I’m not sure why, because whenever we have it I remember that it is tender and salty and tastes like the ocean. But I tend to like it in little bits, like the recipe for everything scrambled eggs that I posted last week, which means that whenever I buy it I tend to have leftover smoked salmon in the fridge. And while I always can and do whirl some of it into a salmon cream cheese spread, this time I decided to try it as part of a little appetizer. Meaning that once again the Southern husband got appetizers for dinner. (He didn’t seem to mind.)
And here’s a helpful hint for buying smoked salmon: ask at the seafood counter of your supermarket if they sell smoked salmon ends. These are the little bits and pieces of perfectly wonderful smoked salmon that they trim off of the giant pieces of salmon that I couldn’t use up in a million years. Unless I let the dog have what we didn’t eat.
Anyway, you end up with just the right amount of smoked salmon to make whatever you are going to stir it into, plus these adorable little nibbles, which are thin slices of potato that are baked until they are crispy, and then topped with a little sour cream, some smoked salmon and a sprinkle of chives.Print
- 1 Yukon Gold potato, sliced very thin (if you have a mandoline it’s perfect for slicing these. Just BE CAREFUL!)
- 1 tablespoon olive oil
- Salt and pepper
- 1/2 cup sour cream (you can sub in whipped cream cheese if you like)
- 1/4 cup smoked salmon, torn into shreds
- Chopped fresh chives or scallions for garnish
- Preheat oven to 400 degrees and line a cookie sheet with foil.
- Toss the potato slices with oil and lay them in a single layer on the cookie sheet. Sprinkle with a little salt and pepper.
- Bake until golden and a little crispy, about 20-25 minutes – watch them at the end because they can go fro golden to too brown very quickly! Cool.
- Top each potato slice with a dollop of sour cream, a shred or two of salmon and some chives. Serve on a pretty platter.