Title: Baked Potato Crisps W/ Yogurt Cheese & Smoked Salmon
Categories: Insert Smoke Salmon
Yield: 50 Servings

2	lg	Russet potatoes
		Olive oil
14	oz	Smoked salmon; sliced thin
6	oz	Yogurt cheese
1	ts	Finely grated lemon zest
2	tb	Chopped chives
2	tb	Snipped fresh dill
		Salt and freshly ground blac k pepper
		Dill sprigs and chives for g arnish

Recipe by: COOKING LIVE SHOW #CL8742 Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. With a mandoline or other manual slicer, cut potatoes into 1/8-inch slices. Arrange slices on parchment lined pan and brush with oil. 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. Trim salmon and cut into approximately 1 x 3-inch slices or 50 irregular shaped pieces. Combine yogurt-cheese with lemon zest, chives and dill. Top each potato chip with 1 teaspoon yogurt-cheese and 1 slice smoked salmon. Garnish with dill, garnish plate with whole chives.

Yield: About 50 crisps

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