Serving Size: 12

Cook Time: 00:20:00

Difficulty: Easy

Measurements: Imperial (US)


  • 4 ozs Smoked Salmon
  • 1 Bag of Krinkle Cut Potato Chips
  • Crème Fraiche Sauce (see below)


Arrange the chips on the serving platter
Cut the smoked salmon into strips or diamonds to fit on the chip
Place a piece of salmon on each chip
Add a small dollop of creme fraiche sauce on each piece of salmon. For an extra bonus of goodness add a tiny amount of caviar on top.

Serve fresh so chips do not get soggy. 

Creme Fraiche Sauce
3 oz    Creme Fraiche
½ tsp  Lime juice to taste, not too much liquid or it will be runny
½ tsp  Garlic powder
Salt and pepper, to taste

A few drops of chili sesame oil
Chopped herbs (oregano, thyme, basil, chives, tarragon, or any sweet herb)