so yum!

We went to TWO.urbanlicks for our valentine's date and fell in love with their smoked salmon chips. A quick google turned up the recipe courtesy of pba's interview with head chef, Scott Serpas. We made it for dinner tonight and LOVED it! Thought we'd share it here - enjoy!

Hot Smoked Salmon Potato Chips with Chipotle Lime Cream Cheese

Potato Chips:

• 2 each Potatoes (Sliced thin on mandoline)

Fry at 350° until golden

Dust with Dry Spice (See below)

Chipotle Lime Cream Cheese:

• 1 cup Cream Cheese (at room temperature)
• 3 Chipotles in adobe
• Juice of ½ lime
• 2 T. Chives
• 1 tsp. Salt
• 1 tsp. Sugar

Place all in food processor and combine well

Dry Spice:

• 3 T. Salt
• 2 T. Sugar
• 1 T. Thyme (Dry)
• 3 T. New Mexico Chile Powder
• 3 T. Cayenne
• 2 T. Garlic Powder

Mix all spices together well

Garnish:

• 8oz Hot Smoked Salmon
• ¼ cup Red Onion, finely chopped
• 2 T. Capers
• 2 T. Chives

Spread Chipotle Lime Cream Cheese across chips; add smoked salmon. Garnish with red onions, capers and chives.

*We used tortilla chips instead of the homemade potato chips (quicker and healthier;) and used dried chipotle seasoning in the cream cheese mixture - just a teaspoon makes it plenty hot. De-lish!