When I entertain at home, I almost always include something with smoked salmon. Most people love it, and the best part is that there is no cooking involved! And this recipe has NEVER failed anyone’s taste buds. Interestingly enough, I used to absolutely hate the taste of smoked salmon until I was in my late 20’s. I lived on Long Island for several years in my 20’s, when I was first introduced to a proper lox and bagel sandwich. It literally changed my life to say the least.
Fast forward several more years, I am no longer able to live without my occasional smoked salmon fix, whether it’s for breakfast, as an appetizer, or heck, as part of a meal on an airplane!
In all honesty, I have made these appetizers with thick cut kettle style potato chips right out of a bag, frozen waffle fries, or potato pancakes instead of these waffle chips, and they are all equally great. So do not sweat if you feel overwhelmed with this “waffle-cut” business. It’s just a cooking nerd kind of thing to do anyway. In this case, all you really need is my Dill Sour Cream Sauce recipe below. You don’t even have to heat up your kitchen, which is great during the summer. If you are up for a challenge, however, this recipe will not disappoint.
But no matter what you decide to do with the potatoes, PLEASE do try to use fresh herbs for the sauce. There is just no comparison between dried and fresh in this case.
Paring suggestion: Dry Prosecco, but as I always say, you do you!
Smoked Salmon on Waffle Cut Potato Chips
Cuisine: American8-10
Roumds45
minutesIngredients
1 Large Russet Potato
4 oz Nova Style Smoked Salmon
Oil for shallow frying (enough to coat the pan)
Salt to sprinkel on potatoes
- Dill Sour Cream Sauce
1/3 cup Sour Cream
2 tsp Finely Chopped Fresh Chives
2 tsp Finely Chopped Fresh Dill
1 tsp Fresh Lemon Zest Finely Grated
1 tsp Finely Chopped Capers
1/4 Garlic Powder
A few Pinches of Salt and Black Pepper (to taste)
- Garnish (Optional)
Fresh Lemon Wedges
Fresh Dill Sprigs
Directions
- Peel and slice a large russet potato into quarter-inch thick rounds.
- Score each potato round halfway on both sides, forming a waffle pattern.Place each potato round on a clean cutting board. Place two small skewers or toothpicks on top and bottom of the potato round, parallel to each other. These will serve as guides to prevent cutting all the way through the potato.
Using a sharp knife, carefully score the potato round halfway through its thickness, making shallow cuts across the surface.
Once you’ve scored one side, carefully flip the potato round using a spatula or your fingers, taking care not to disturb the scoring.
Rotate the potato round 45 degrees so that the existing cuts form a diamond pattern.
Repeat the scoring process on the other side of the potato round, making diagonal cuts in the opposite direction to create a crosshatch or waffle pattern.
Take your time with this step to ensure even scoring and a consistent pattern across all the potato rounds.
Scoring the potato rounds in this manner not only creates an attractive waffle-like appearance but also allows for more surface area to crisp up during frying, resulting in a deliciously crispy texture. Remember to handle the potato rounds gently to maintain their shape and prevent them from breaking apart. (Please watched the video below!)
- Soak the potato rounds in cold water for at least 30 minutes, then pat them dry.
- Heat a skillet with a thin layer of oil on medium-low heat.
- Fry the potato rounds until golden brown and crispy on both sides, being careful not to burn them. Remove the fried potato rounds and sprinkle with salt while still hot.
- While the potatoes are cooling, mix together sour cream, finely chopped fresh chives, finely chopped fresh dill, fresh lemon zest, finely chopped capers, garlic powder, salt, and black pepper in a bowl. This sauce can be made up to two days in advance.
- Assemble the rounds as desired.