Smoked Salmon Chips - Inspired by Two Urban Licks, Atlanta
The perfect party appetizer! A smoky flavored fish n chips.
Equipment
- Food processor
Ingredients
Smoked Salmon
- 8 oz smoked salmon
- 1/4 tsp lemon pepper
- 1/4 tsp old bay or cajun seasoning
- 1/4 tsp garlic powder
- 1/4 tsp cracked pepper
Chips/Potatoes
- 1 bag kettle chips
Cream Cheese Spread
- 4-8 oz cream cheese
- chipotle peppers in adobo sauce start with 1 tsp of sauce and a half piece of pepper and adjust as desired hotness
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sugar adjust to desired sweetness
Other for Garnish
- 2 tbsp capers
- 1/4 cup red onion
- 2 tbsp green onion
Instructions
Smoked Salmon
- Taste salmon first. It will already have a great smoky/salty flavor. You do not need to add much seasoning. You definitely do not need any more salt added. You are also checking the salmon to see if it is done enough for you. Remember it is lightly smoked, so at this stage it is ready for sushi or a poke bowl. For this recipe, I prefer it a little more done and if you do also, continue on to the next steps.
- Preheat oven 400 degrees.
- Sprinkle salmon lightly with all lemon pepper, old bay or cajun seasoning, garlic powder, and cracked pepper.
- Place salmon in a baking dish and bake for 15 min. DO NOT OVERCOOK. Let cool about 10 min.
- Break salmon into medium-large chunks and set aside.
Cream Cheese Spread
- In food processor, blend cream cheese, chipotle peppers in adobo sauce, smoked paprika, garlic and onion powder, and sugar together. Taste and adjust to desired flavor. If you prefer more spicy, add more of the peppers/sauce, more sweeter, add a little more sugar and so on. Set spread aside.
Smoked Salmon Chips - Putting it all together.
- Add kettle chips to a large bowl, then add spread by the tsp or desired amount here and there, then add salmon, red onion, capers, and top off with green onions.
- Repeat and enjoy!
Notes
**If you can find a larger kettle chip brand, that would be better, or also you can make your own using russet potatoes and cutting them as large as you want. This way you can make several chips at a time instead of a nacho style as I did here.