Homemade potato chips with smoked salmon and creme fraiche

There are classic flavor pairings and classic canapés. This chic party pleaser satisfies both of these ideas. Canapés usually refer to  hors d'œuvres - delicious and decorative morsels otherwise know as finger food. Traditionally a canapé will be served on a dry pathetic round of stale bread, but not these puppies!  My classic combination of smoked salmon, potato and creme fraiche is refreshing and light - a far cry from brittle bread and fish scraps.  The key is to find great quality smoked salmon, and you can usually do so at your local fish monger. If you're in Toronto City Fish has excellent smoked salmon.  You get to decide exactly how much you'd like to buy and they'll even vaccuum seal it for ya. 

INGREDIENTS: 

Smoked salmon

yukon golds - super thinly sliced (use mandoline if you have) 

creme fraiche - dollop 

cucumber - remove skin and brunoise

chive - 1 inch chop

dill - 1 leaf per 

s&p

olive oil 

parchment paper

PREP FOR POTATO CHIPS: 

Slice up your potatoes toss in olive oil, s&p then place on baking sheet lined with parchment paper.  Pre heat oven at 300. Serve the chip warm or at room temp - but the rest of the ingredients chilled. 

COOK: Bake until golden about 10 mins. (keep your eyes on them - they can burn easily) 

* you can use either the chive or dill - I like both
* creme fraiche can easily be swapped for sour creme