Tad Seaborn/The Globe and Mail
Crunchy, smoky, creamy and salty. Need I say more? I threw these bites together for friends who dropped by last minute. The combo was addictive and the presentation elegant. Not bad for potato chips. Aside from the smoked salmon (which I had in the freezer), you can assemble these after a trip to the corner store. And if lox is a pipe dream, top the cream cheese with the standard pimento-stuffed olives. Post holidays, you'll be making these for at-home movie nights all 2014.
To make, gather fresh crinkle-cut chips. Top with cream cheese (whipped if available) and smoked salmon. Garnish with dill. Alternatively, top the cream cheese with olives, roasted red peppers, bacon jam or even just a slice of red onion.
Sue Riedl