Chips With Smoked Salmon and Avocado Salsa |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Ricardo & Friends. I'm guessing for the number of serving. It's not written. Ingredients:
1 russet potato, scrubbed but not peeled, thinly sliced on a mandoline (about 3 mm/1/8 inch thick) |
1/4 cup olive oil |
2 1/2 ounces smoked salmon (hot-smoked salmon cut in pieces or sliced cold-smoked salmon) |
1 avocado, cut into small dice |
1 tablespoon lime juice |
1 tablespoon fresh chives, chopped |
1 tablespoon fresh cilantro, chopped |
1 pinch sugar |
1/4 cup sour cream |
salt and pepper |
Directions:
1. With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. In a bowl, toss the potato slices with the oil. Arrange the slices on the baking sheet. Bake until golden brown, about 20 minutes. Remove the chips from the baking sheet. Season with salt. In another bowl, combine the avocado with the lime juice, herbs and sugar. Season with salt and pepper.
3. Top each chip with a piece of salmon and small dollops of salsa and sour cream. Season with pepper.
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