Black pepper potato chips (use kettle-cooked, which are sturdier) are a surprising and delicious base for this starter.
1/4 cup creme fraiche; or sour cream
1 1/2 teaspoons finely grated lemon peel
16 large black pepper or salt-and-pepper potato chips
4 oz Thinly sliced smoked salmon; cut into 16 pieces
Chopped; fresh chives
Stir creme fraiche and lemon peel in small bowl. Arrange potato chips on plate. Divide salmon among chips.
Spoon rounded 1/2 teaspoon lemon creme fraiche atop salmon on each chip and sprinkle with chives.
makes 4 Servings