Ingredients

• 2 large russet potatoes
• Olive oil
• 14 ounces smoked salmon, sliced thin
• 6 ounces yogurt cheese
• 1 teaspoon finely grated lemon zest
• 2 tablespoons chopped chives
• 2 tablespoons snipped fresh dill
• Salt and freshly ground black pepper
• Dill sprigs and chives for garnish

Instructions

1. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
2. 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.
3. Trim salmon and cut into approximately 1 x 3-inch slices or 50 irregular shaped pieces.
4. 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.