Here’s a great tasting, easy to make appetizer I found a while back in Bon Appetit: Make a single layer of kettle cooked sea salt and black pepper potato chips, top each with some of smoked salmon, top each with a dab of creme fraiche mixed with lemon juice and then sprinkle with diced chives. Eat quickly.
(The kettle cooked chips tend to be sturdier and hold up a bit longer.)
Tip: Seaport Fish in Rye, NH has there own hot smoked salmon that is really amazing. Or try their smoked salmon pastrami.
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