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Smoked Salmon Chips - from Two Urban Licks


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FROM THE MENU OF . . . TWO URBAN LICKS
820 Ralph McGill Blvd., Atlanta
404-522-4622


Q: I love the salmon chips [at Two Urban Licks]. It is without a doubt the best appetizer I have ever tasted.
-- Barbara Hester Bishop, Stone Mountain

A: Chef Scott Serpas said he was "playing around" with ingredients the summer before Two Urban Licks opened when he came up with his Smoked Salmon Chips - chipotle-spiked cream cheese spread over broad house-made potato chips, topped with smoked salmon and accompanying garnishes. The dish has proved so popular, it merits a designated staffer in the kitchen. "Sometimes on a Friday or a Saturday night, there's one guy doing just that one dish, and maybe one other, " Serpas said.

Hands on time: 30 minutes  Total time: 30 minutes  Serves: 8 (4 chips each)

Ingredients:

    2 Idaho potatoes, scrubbed
    Vegetable oil for frying
    Dry spice seasoning, such as Tony Chachere's Creole Seasoning
    Chipotle Cream Cheese (see recipe)
    8 ounces smoked salmon
    1 small red onion, diced
    2 ounces capers, drained
    2 tablespoons chopped fresh chives



    Chipotle Cream Cheese
    1 1/2 cups
    Hands on: 5 minutes
    Total time: 5 minutes

    3 ounces ( 1/2 small can) chipotles in adobo sauce
    1 (8-ounce) package cream cheese, room temperature
    Juice of 1 lime
    1/4 cup chopped fresh chives
    1 1/2 teaspoons coarse salt
    1 1/2 teaspoons granulated sugar

Instructions:

Smoked Salmon Chips:
Preheat a fryer to 350 degrees. Using a mandoline or a very sharp knife, slice the potatoes lengthwise, 1/16 inch thick. Fry in oil on both sides until golden brown, about 3 minutes. Drain on paper towels. Sprinkle with seasoning. Cool to warm or room temperature.
To assemble, spread about 1 teaspoon Chipotle Cream Cheese on one side of each chip. Top with a small piece of salmon (about 1/2 tablespoon). Sprinkle with red onion, capers and chives.


Chipotle Cream Cheese:
Place the chipotles and sauce in a food processor and puree until smooth. Add cream cheese and lime juice and process well. Scrape down sides of bowl. Add chives, salt and sugar and pulse until well-combined.

Notes:

The Licks kitchen staff smokes its own salmon and prepares its own seasoning blend, but store-bought will work as well. Serpas said top-quality potato chips can be substituted for the homemade chips.

Chef Scott Serpas gives the bagel-friendly flavor combo of smoked salmon, red onion, capers and cream cheese a Southwestern kick with the addition of pureed chipotle and lime, then turns the whole thing on its head by serving it on potato chips.

Tester's note: Any leftover toppings are great rolled in a flour tortilla with fresh spinach leaves.

The surprising smoky burn of the Chipotle Cream Cheese is what gives Smoked Salmon Chips their kick. If you are sensitive to spicy-hot foods, you might want to start with about half the pureed chipotle called for, then add more according to your tolerance.

Nutrition:

Smoked Salmon Chips: Per serving: 127 calories (percent of calories from fat, 58), 6 grams protein, 7 grams carbohydrates, 1 gram fiber, 8 grams fat (1 gram saturated), 7 milligrams cholesterol, 380 milligrams sodium.

Chipotle Cream Cheese: Per 2-tablespoon serving: 71 calories (percent of calories from fat, 83), 2 grams protein, 1 gram carbohydrates, trace of fiber, 7 grams fat (4 grams saturated), 21 milligrams cholesterol, 315 milligrams sodium.

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