Smoked Salmon Chips Food

SMOKED SALMON CHIPS

Steps:

• Mix first 5 ingredients until blended.
• Arrange chips in single layer on platter. Roll each salmon strip into cone shape; place 1 on each chip.
• Top with cream cheese mixture.

SMOKED SALMON CHIPS

Steps:

• 1. Divide each salmon slice in two, roll them to an appropriate size, and place them on the chips.
• 2. Put the crème fraiche in a plastic bag and cut a little hole in one corner to make the bag work as a piping bag. Pipe about 1/2 tsp onto each salmon chip.
• 3. Decorate with chive, thyme, or dill.
• Simplify:
• Make it easy on yourself by placing all the ingredients on a tray and letting your guests compose their own hors d'oeuvres.
• For a challenge:
• Spice it up by using different types of chips such as sweet potato, delta blue potato, or daikon radish. Works well with caviar instead of salmon, too. You can also make your own chips in the oven with thin slices of potatoes.

SMOKED SALMON W/KETTLE CHIPS, SOUR CREAM & HORSERADISH SAUCE

Steps:

• In a medium bowl, combine sour cream, horseradish, garlic, shallot, pepper and salt; mix well. Squezze lemon juice into bowl; stir.
• Place several (20 to 30) flat, unbroken chips on a serving dish. Add a small dollop of the sour cream mixture to the center of each chip.
• Cut the salmon slices into strips. Roll up the strips and place on top of the sour cream dollop on the chips. Sprinkle fresh chives on each for garnish.

SMOKED SALMON DIP WITH BAGEL CHIPS

Steps:

• In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

SMOKED SALMON

Steps:

• Combine water, salt, sugar, dill, and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and salmon; seal. Refrigerate 2 hours, turning bag occasionally.
• Soak the wood chips in water for 1 hour. Drain well.
• Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat. Place half of wood chips on hot coals.
• Remove salmon from bag and discard brine. Pat salmon dry with paper towels. Place salmon, skin side down, on grill rack coated with cooking spray over unheated side. Close lid and grill 10 minutes.
• Place remaining wood chips on hot coals, close lid, and grill 15 minutes or until fish flakes easily when tested with a fork, (usually takes more like 30 for us).
• Sprinkle with black pepper and serve.

SMOKED SALMON ON CHIPS

Steps:

• Lay potato chips on a large platter or baking sheet.
• Cut smoked salmon into 24 pieces (approximately the size of the potato chips).Top chips with smoked salmon.
• Evenly divide sour cream, placing a small dollop on each of the smoked-salmon chips. Top each chip with a sprig of fresh dill.