Smoked Salmon Potato Chip Canapés
These canapés are a delightful mix of crisp kettle chips, silky smoked salmon, and tangy lemon-horseradish crème fraîche. Elegant enough for a party yet simple enough for a casual get-together, these bite-sized appetizers come together in minutes and are easy to make for a crowd.
Servings: 24 canapes
Equipment
- Citrus Zester Microplane or box grater (with a fine side)
- Serving Platter or a large plate
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
Instructions
Make the Lemon Horseradish Crème Fraîche
- In a mixing bowl, combine the crème fraîche , mustard, lemon zest and horseradish. Set aside.
Assemble the Canapés
- 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.
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.
Nutrition
Calories: 343kcal | Carbohydrates: 32g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 973mg | Potassium: 262mg | Fiber: 4g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
