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“This is an easy twist on a classic hors d'oeuvre. Make sure you use kettle cooked chips -- regular chips are not sturdy enough.”
READY IN:
15mins
YIELD:
24 hors d'oeuvres
UNITS:
US

Ingredients Nutrition

  • 4 -6 slices smoked salmon
  • 13 cup cream cheese, softened
  • 1 lemon, zest of
  • 1 green onion, white and light green part only, minced
  • 1 -2 tablespoon cream
  • 24 kettle cooked potato chips, crinkle cut if you can find them (choose the most uniformly shaped chips from the bag.)

Directions

  1. Cut the salmon up into 24 pieces.
  2. In a small bowl, combine the cream cheese, green onion, lemon zest. Add cream as necessary until the mixture is spreadable.
  3. Arrange the potato chips on a plates.
  4. Put a dollop of the cream cheese mixture on each potato chip, and top with a piece of salmon.

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