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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Oven
     Serving Size: 50 - Change
Nutritional Facts
Servings Per Recipe: 50

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Potato Crisps With Yogurt Cheese And Smoked Salmon

Recipe Tags: Cheese Recipes

Date Added: December 08, 2009


2 Russet Potatoes peeled, cubed
1 Unit Olive Oil use a good one
14 Ounces Salmon sliced thin
6 Ounces Yogurt
1 Teaspoon Lemon
2 Tablespoons Chives
2 Tablespoons Fresh Dill or 3 T. dried dillweed, (I use 2 T. dried)
1 Unit Pepper to taste
1 Unit Chive
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1. Preheat oven to 375 degrees.

2. Line 2 large baking sheets with parchment paper.

3. With a mandoline or other manual slicer, cut potatoes into 1/8-inch slices.

4. Arrange slices on parchment lined pan and brush with oil.

5. Sprinkle potatoes with salt and pepper. Bake potatoes in the middle of the oven until golden, 15 -20 minutes, and with a spatula immediately transfer slices to a rack to cool completely.

6. Trim salmon and cut into approximately 1 x 3-inch slices or 50 irregular shaped pieces.

7. Combine yogurt-cheese with lemon zest, chives and dill.

8. Top each potato chip with 1 teaspoon yogurt-cheese and 1 slice smoked salmon.

9. Garnish with dill, garnish plate with whole chives.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Yogurt, Potato, Iodine, Olive Oil, Citric Acid allergies.
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