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Practical way to Serving Appetizing Smoked Salmon Potato Cheese Crisps

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Smoked Salmon Potato Cheese Crisps

We hope you got insight from reading it, now let’s go back to smoked salmon potato cheese crisps recipe. You can cook smoked salmon potato cheese crisps using 8 ingredients and 12 steps. Here is how you do it.

Below are the ingridients that are needed to prepare a heavenly Smoked Salmon Potato Cheese Crisps:

  1. Take of For Roasted z potato Crisps.
  2. Provide 3 of russet potatos, peeled and sliced into 1/4 inch long slices.
  3. Take 3 tablespoons of salted butter, melted.
  4. Take 1 tablespoon of olive oil, I used chili infused olive oil.
  5. Prepare to taste of cracked black pepper and course salt.
  6. Prepare of For Topping.
  7. Take 5.2 ounces of Borsin garlic and herb cream cheese.
  8. Take 8 ounces of Nova Smoked salmon, thinly sliced.

Ready with the ingridients? Below are the procedures on serving Smoked Salmon Potato Cheese Crisps:

  1. Preheat the oven to 450. Lina a baking sheet with foil, spray foil with non stick spray.
  2. Place sliced potatos in a large bowl, cover with ice water and soak about 1 hour, changing water twice. This helps remove starch for a crispy potato crisp.
  3. Combine melted butter and olive oil in a latge bowl. Drain potaos and pat dry then add to bowl with the butter and oil and coat each potato.
  4. .
  5. Place potatos on prepared pan in a single layer, sprinkle with the salt and pepper, roast until light golden about 15 minutes, turn over halfway through and season that side as well.
  6. .
  7. To Assemble Smoked Salmon Potato Cheese Crisps.
  8. Place potato crisp on work surface.
  9. Add some sliced smoked salmon.
  10. Top with a portion of Boursin garlic herb cheese.
  11. Arrange on serving plate, garnish with more cracked black pepper, fresh chives and parsley.
  12. .

Smoked Salmon Potato Cheese Crisps instructions. Lina a baking sheet with foil, spray foil with non stick spray. This helps remove starch for a crispy potato crisp. Combine melted butter and olive oil in a latge bowl. Drain potaos and pat dry then add to bowl with.

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