Chips with Salmon and Cheese, a super easy and quick recipe. Only 3 ingredients are needed for this last-minute recipe, perfect as finger food for a buffet or an aperitif.
Simple and quick to make, they are ideal to prepare in no time: with little effort and in a short time, you will impress your guests. Make plenty, because they disappear quickly.
But now, let’s see together how to prepare the recipe for Chips with Salmon and Cheese. Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1 package potato chips, fried, packaged
- 1.75 oz smoked salmon
- 3.5 oz spreadable cheese (like Philadelphia, stracchino, or mascarpone)
- chives
- to taste lemon zest
- extra virgin olive oil
Tools
To make Chips with Salmon and Cheese, you will need:
- 1 Small bowl
- 1 Plate
- 1 Piping bag
Steps
HOW TO MAKE CHIPS WITH SALMON AND CHEESE
First, place the spreadable cheese in a small bowl and work it for a few minutes with a fork. Once ready, place it in a piping bag with the desired tip and set aside.
Remove the chips from the bag and choose the whole ones.
Meanwhile, cut the smoked salmon into strips, season with a drizzle of extra virgin olive oil (just a little) and the zest of the lemon (organic), setting aside some to finish. At this point, you’re ready to plate.
Choose a serving plate (or a tray, cutting board…) and start to prepare the chips: place a little cheese, decorating as desired, add a strip of salmon, rolling it to form a flower.
Proceed this way until you complete the plate: you decide the quantity. The photo is just an example.
Finally, cut the chives with scissors and add them to the chips; finish with the remaining lemon zest. Here are your Chips with Salmon and Cheese ready. Enjoy your meal!
Until next recipe.
Easy and tasty.
Storage
You can store the Chips with Salmon and Cheese in a cool, dry place for one day: it’s best to consume them the same day, otherwise, if stored in the fridge, the chips will absorb moisture and become soft.
How to Choose Smoked Salmon
First, observe the appearance. In the most common farmed salmon, the flesh is more pasty and fatty, the color is orange or pinkish, with more or less visible fat streaks. Avoid overly fatty slices with dark spots and overly bright orange color. If you can, prefer wild salmon from Alaska and Canada, which has much leaner and firmer flesh: the color is brighter and varies from pink to deep red, depending on diet.
Check the label. Besides species and origin (prefer Red King, Coho, and Sockeye), check salting, smoking, and additives. Dry salted indicates quality, meaning pure salt was used and not a saline solution. Smoked with wood… is the traditional natural method, much better than the chemical method with added smoke flavor. Additives: prefer products without additives or colorants.
Source: Cucina moderna
Source: Cucina moderna
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