These smoked salmon potato chip canapés are crunchy, tangy, and totally craveable.
I took plain kettle chips and topped them with a lemon horseradish crème fraîche, smoked salmon, and fresh chives to create a delicious party bite.
And while that might all sound really fancy, this party bite is actually very easy to make!
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Recipe Highlights
- Servings: Makes 24 canapés (serves 4 to 6 people as an appetizer)
- Time Commitment: 10 minutes prep + assembly
- Effort Required: Super easy! Just mix the cream and assemble.
- Special Equipment: Citrus zester, Microplane, or box grater with a fine side.
- Ingredient Complexity: Pantry basics plus smoked salmon
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Cook's Notes
These smoked salmon potato chip canapés are a variation of my smoked salmon crostini, but with a delicious twist.
Instead of toast, I use plain rustic potato chips as the base.
The combination of crunchy chips and creamy crème fraîche pairs beautifully with the smoky flavour of the smoked salmon.
The lemon horseradish crème fraîche is the star here. It's tangy, peppery, and bright, and it makes these little bites impossible to put down.
Ingredients & Substitutions
The key to these canapés is the contrast between crunchy and creamy.
Rustic kettle-style potato chips hold their texture, while the lemon horseradish crème fraîche adds just enough tang to keep your guests coming back for more.
- Crème fraîche: Use full-fat crème fraîche for the best flavour and texture. Sour cream can work in a pinch, though it's tangier.
- Grainy mustard: This adds subtle depth and pairs well with smoked salmon. Dijon mustard can substitute, though the texture will be smoother.
- Horseradish: Fresh horseradish is best if you can find it, though prepared horseradish works just as well. Adjust the amount to your preference. It brings a pleasant peppery bite.
- Lemon zest: Use only the bright yellow part of the peel for fresh citrus flavour. Avoid the white pith underneath, as it's quite bitter.
- Worcestershire sauce: A savoury condiment made from vinegar, molasses, anchovies, tamarind, and spices. It adds depth and umami to the sauce.
- Plain potato chips: Look for plain kettle-style chips with simple ingredients (potatoes, salt, oil). Avoid flavoured chips. Rustic, thicker chips hold up better than thin, delicate ones.
- Smoked salmon: Use thin slices of cold-smoked salmon for the best texture and flavour. Gravlax works in a pinch, too. If you want to learn more about smoked salmon varieties, check out my guide to cured salmon.
- Fresh chives: Optional, but they add a nice, mild onion flavour and a touch of colour.
This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!
See the recipe card for the complete ingredient list and recipe instructions.
Variations
There are several ways to adapt this recipe depending on what you have on hand.
- Herb options: Swap chives for fresh dill, parsley, or a tiny bit of tarragon if you prefer.
- Spice level: Add more horseradish if you like heat, or use less if you prefer something milder.
If you love smoked salmon recipes, you'll also love my smoked salmon crostini and smoked salmon tea sandwiches!
To Make Lemon Zest
Carefully remove the yellow skin of a lemon using a citrus zester, Microplane, or the fine side of a box grater. Avoid the bitter white pith underneath.
How to Make Smoked Salmon Potato Chip Canapés
There are only two preparation steps that you need to do before assembling the canapés: mixing the sauce and portioning the smoked salmon.
Step 1: In a bowl, combine the crème fraîche, grainy mustard, lemon zest, horseradish, and Worcestershire sauce. Stir until well mixed.
Step 2: Slice the smoked salmon into 1-inch-wide strips.
Assembling the Canapés
Step 3: Lay out the potato chips on a serving platter. Top each chip with a piece of smoked salmon and a small dollop of crème fraîche.
Step 4: Top each chip with a piece of fresh chive.
Clean Hands or Gloves? Professional chefs often handle food with clean hands. Just wash your hands thoroughly with warm, soapy water first.
If you prefer to use gloves, choose latex-free, food-safe nitrile gloves, since some people are allergic to latex.
Tips for Success
- For the best texture, assemble just before serving so the chips stay crisp.
- Keep the crème fraîche and salmon well chilled until ready to use.
Make It Ahead of Time
The beauty of these canapés is that you can prepare the crème fraîche ahead of time and assemble everything at the last minute.
Mix the lemon horseradish crème fraîche and refrigerate in an airtight container up to 1 day in advance.
Assemble the canapés no more than 30 minutes before serving. This keeps the chips crunchy.
Important: Avoid serving smoked salmon to pregnant people, young children, or anyone with a weakened immune system.
Frequently Asked Questions
These are best served immediately after assembly for the crispest chips. If you make them ahead, the chips will soften within 30 minutes or so.
Absolutely. Add more horseradish if you like heat. Start with a small amount and taste as you go.
Dijon mustard works as a substitute, though you'll lose the textured element. You could also skip it entirely and add a touch more horseradish.
Serve this easy appetizer with my simple baked brie and my sparkling cranberry punch for the holidays. They all pack a lot of flavour without much effort.
If you enjoyed this recipe, please leave a comment and rating below. I'd love to hear from you!
And if you're planning a holiday party or special event, don't forget to pin this recipe so you can find it later!
❋ Recipe ❋
Smoked Salmon Potato Chip Canapés
Ingredients
- 2 oz crème fraîche
- 1 teaspoon grainy mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon lemon zest, (see note)
- 24 plain potato chips, preferably kettle chips
- ½ teaspoon horseradish
- 4 oz smoked salmon
- fresh chives, cut into ½ inch length pieces
Required Tools
- Citrus Zester, Microplane or box grater (with a fine side)
- Serving Platter, or a large plate
Instructions
- In a mixing bowl, combine the crème fraîche , mustard, lemon zest and horseradish. Set aside.
- Lay out the chips on a serving tray.
- Use a small spoon to add a small dollop of creme fraiche to each chip.
- Top with a small piece of smoked salmon.
- Top with chives if using them.
Nutrition
Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.
Notes
- Use sturdy, kettle-style potato chips so they don't break under the toppings.
- To Make Lemon Zest: Gently grate the yellow skin of the lemon with a citrus zester, Microplane, or the fine side of a box grater, avoiding the bitter white pith underneath.
- Assemble just before serving to keep the chips crisp.
- Keep the crème fraîche and smoked salmon chilled until ready to use.
- Taste and adjust the horseradish to your liking (it can vary in strength).
- If you don't have crème fraîche, sour cream can be used instead, though it's tangier.
- Avoid serving smoked salmon to pregnant people, young children, or anyone with a weakened immune system.
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Private Notes
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Shareba is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and more than 15 years of experience in food media.
On In Search of Yummy-ness, she shares easy seasonal comfort food recipes inspired by global flavours. Learn more →
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