Smoked Salmon Appetizers by Martha

This recipe is adapted from a Thomas Keller recipe that appeared in Food & Wine last year. He suggested making tuiles as the base. I tried the recipe and it was a complete failure, so I substituted thick cut potato chips, Terra Chips, found at Whole Foods. Next time, though, I'm going to make Parmasean crisps and serve the salmon on them. (Note: I have remade this recipe a number of times and recently served it on Parmasean crisps which is pictured above.)

Makes about 2 dozen servings

4 oz. sliced smoked salmon, finely chopped
1-1/2 tsp. finely chopped shallot
1-1/2 tsp. finely chopped chives, plus a few snipped for garnish
1/4 tsp. finely grated lemon zest
Freshly ground white pepper
1/2 c. creme fraiche
1 tbs. black sesame seeds, toasted
1 small bag original Terra Chips

In a medium bowl, combine the chopped salmon, chives, lemon zest, pepper and sesame seeds. Gently fold all of the ingredients together. (May be made to this point 1 - 2 days ahead of time.) Spoon some of the mixture onto the potato chips and then top with a small dollop of creme fraiche and a couple of snipped chives. Serve right away.