And…Red Pepper Sauce!
So, what does one do with a large package of smoked salmon that wasn’t eaten because of COVID. This was going to be on one of my appetizer trays for Christmas when all the kids were here but Covid happened and the week cut short and this package of salmon found itself thrown into the freezer.
We had plans to go to the movie the day I made this recipe and I knew we would eat ourselves sick on popcorn and by the time we got back I wouldn’t want to cook and a day’s diet of nothing but popcorn wouldn’t be that healthy. So, I got busy that morning and made my salmon cakes, my red pepper sauce and even made a Mardi Gras colored slaw for a side dish (since Mardi Gras was coming up). The slaw was beautiful, the cakes laid in the refrigerator just waiting to be cooked that night. Even if it was a late dinner, we had a “proper” meal.
Ok, so smoked salmon on a potato chip — who would have imagined a quick little appetizer!
I had these little apps at a friends house a couple of years ago. It’s such a weird idea to me to put something like smoked salmon on a potato chip. I used smoked salmon in other things that I garnish with caviar, boiled chopped eggs, red onion and capers but NEVER potato chips.
On an afternoon’s sailing trip that my daughter, Alexis and I and my twin sister and her son took in Charleston last Labor day I packed this appetizer in a small softsided cooler that I put in my suitcase because I knew we would take this out on the boat. After shopping at a local gourmet grocery, Caviar & Bananas for some cheeses, pates, sausages, breads, and wines, which they delivered to our boat, our smoked salmon on potato chips joined this array of scrumptious food for the day’s outing.
We had rented this 49 foot sail boat just for the four of us and we actually had a stewardess who waited on us. We didn’t expect to be waited on but after all the food was delivered to the boat, she organized everything and after we set sail (hey, sounds like sailor talk, huh), she came up (two bedrooms and two baths plus full kitchen below) to see what we wanted to drink and then she started arranging small plates of food to bring up for us to eat. This was a fantastic lunch and she prepared the little chip and salmon thing for us and it was a perfect accompaniment to all the other goodies along with champagne and wine. We offered to share with them but, of course, they refused, but did say they would be glad to enjoy anything leftover after the trip.
This is the perfect little appetizer that you can have in your refrigerator ready for any drop in company this summer. You can also use the cream cheese with chives spread that comes already made instead of making the cheese mixture from scratch. Kettle chips or some type of thick chip works best, although I have used Pringle chips.
These are so quick to throw together and I love my little trays I picked up at Hobby Lobby.
These lasted about a couple of minutes once I put them out.
Smoked Salmon Chip
- 1/4 c. parsley
- 3 oz. cream cheese
- 1/2 tsp. grated lemon peel
- 1 tsp. lemon juice
- salt and pepper
- 36 whole potato chips
- 4 oz. smoked salmon
Process the parsley in a food processor until coarsely chopped. Add the cream cheese, lemon zest, juice and pinch of salt and pepper. Process until pale green and smooth. Scrape the cream cheese into a zip lock bag. Squeeze it down to one of the bottom corners of the bag and snip 1/4" off the corner of the bag. Top each chip with 1-2 pieces of salmon, pipe on a dollop of the cream cheese, garnish with small parsley leaf.
**Note. I put the cream cheese mixture on the cracker first and then topped with the salmon and then a parsley leaf. You can do it however you want. Also, I used Kettle Chips because they are a thicker chip. I have used Pringles before but they are pretty fragile.