Smoked Salmon Chips
Chef Scott Serpas of Two Urban Licks – Atlanta, GA
Adapted by
June 2007
Scott Serpas Smoked Salmon Chips

Yield: 1 Serving


    Chipotle Cream Cheese:
  • 3 ounces canned chipotle in adobo sauce
  • ½ pound cream cheese, room temperature
  • ¼ cup chives, finely cut
  • 1 lime, juiced
  • ½ Tablespoon kosher salt
  • ½ Tablespoon sugar

  • Idaho Potato Chips:
  • 2 Idaho potatoes
  • Oil for deep frying
  • 2 Tablespoons dry spice seasoning

    To Assemble and Serve:
  • ½ pound Chipotle Cream Cheese
  • ½ pound short smoked salmon
  • 1 red onion, diced
  • 2 ounces capers

For the Chipotle Cream Cheese:
Pureè chipotles in food processor until smooth. Add cream cheese and mix well. Add chives, lime juice, salt and sugar and mix until fully incorporated. Scrape the sides of the food processor between mixing so all ingredients combine evenly. Set aside. Chipotle Cream Cheese can be prepared up to two days in advanced chilled in a refrigerator.

For the Idaho Potato Chips:
Heat oil in a deep fryer to 350°F. Thinly slice two Idaho potatoes length wise on a mandoline and place in fryer. Fry on both sides until golden brown, approximately 2-3 minutes, and drain on a plate lined with paper towel. Sprinkle with dry spice seasoning.

To Assemble and Serve:
Spread Chipotle Cream Cheese evenly on each chip. Top with approximately ½ Tablespoon smoked salmon on each and garnish with capers, red onions and chives.
Serve immediately.


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