Ingredients:

  • 200 g of cold smoked salmon/lox style salmon, cut into 20 thin pieces
  • 20 potato crisps (recipe below)
  • 3 tbsp caramelized lemon crème fraîche (recipe below)
  • 1/4 shallot, finely diced
  • 3 tbsp pickled cucumber (recipe below)
  • 2 pieces of chive, finely chopped

Assembly:

  1. Place 1 piece of salmon on each potato crisp.
  2. Garnish with caramelized lemon crème fraîche, pickled cucumber, shallot and chive.

Yields 20 servings

 

Caramelized Lemon Crème Fraîche

Ingredients:

  • ¼ cup crème fraîche (I recommend Liberté)
  • 1 tsp sugar
  • 1 tsp lemon juice
  • pinch of salt

Directions:

  1. Heat sugar in a small pot over medium high heat. It will melt, then quickly change colour. Remove from heat once it is golden (do not touch the sugar – it is very hot!).
  2. Add lemon juice and salt.
  3. Allow to cool completely.
  4. Mix with crème fraîche.
 

Pickled Cucumber

Ingredients:

  • ¼ cup cucumber, finely diced
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • pinch of salt

Directions:

  1. In a small saucepan over medium high heat, bring vinegar to a boil.
  2. Mix in honey and salt; cool to room temperature.
  3. Pour over cucumber and let sit in the refrigerator for a minimum of 1 hour.
  4. May be kept in the refrigerator for up to 1 week.
 

Potato Crisps

Ingredients:

  • 1 medium yukon gold potato
  • 6 cups vegetable oil
  • salt and pepper

Directions:

  1. Using a mandoline, cut unpeeled potatoes into 3 mm slices.
  2. Soak in cold water for a minimum of 1 hour (up to overnight).
  3. Drain and dry thoroughly.
  4. Heat oil in a pot large enough for deep frying to 300F.
  5. Fry potatoes in batches until crisp and light golden brown.
  6. Remove from the oil and drain on paper towel.
  7. Season with salt and pepper.