Smoked Salmon Crisps Recipes

Steps:

• Preheat the oven to 400°F
• Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk the flour with the sugar and salt.
• Add the egg white and whisk until smooth.
• Whisk in the butter until smooth and creamy.
• Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2-inch rounds.
• Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 15 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden and fragrant.
• Let cool.
• In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper.
• Spoon the salmon onto the tuiles and top with a dollop of crème fraîche and a couple of snipped chives.
• Serve right away and ENJOY!

Steps:

• Preheat the oven to 400 degrees F.
• Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl.
• On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper.
• In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2-inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes.
• In a medium bowl, mix the creme fraiche, chives, buttermilk, caper juice, honey and lemon zest. Set aside.
• Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately.

Steps:

• Lay potato chips on a large platter or baking sheet.
• Cut smoked salmon into 24 pieces (approximately the size of the potato chips).Top chips with smoked salmon.
• Evenly divide sour cream, placing a small dollop on each of the smoked-salmon chips. Top each chip with a sprig of fresh dill.

Steps:

• In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.