Smoked-salmon-topped salt and vinegar crisps
Prep time: 15 minsTotal time: 
Smoked-salmon-topped salt and vinegar crisps
Loaded crisps are all over Instagram, and these are a twist on salmon blinis. If you don’t fancy making your own crisps, just buy your favourite packet of salt and vinegar and skip to step 4!
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 2 medium potatoes
- 100ml distilled malt vinegar
- 500ml vegetable oil, to fry
- 2 tbsp crème fraîche
- 200g smoked salmon, flaked into small pieces
- 1 shallot, thinly sliced
- ¼ x 20g pack dill, leaves picked
- ¼ x 20g pack chives, snipped
Step by step
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Start by thinly slicing the potatoes – use a mandoline if you have one. Transfer the slices to a large bowl, then pour over the vinegar and 50ml cold water and toss to coat. Leave to sit for at least 1 hour, or 2 hours if you want a stronger vinegar flavour.
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Drain, then place the potato slices in a single layer over a kitchen-roll-lined baking tray. Place another sheet of kitchen roll on top and press down to dry. Allow to air-dry for a further few minutes.
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Add the oil to a large saucepan or deep frying pan and heat to 180°C. Carefully add the potato slices to the hot oil, working in batches, and fry for 2-3 minutes or until light golden brown all over. Remove from the oil using a slotted spoon and place on a wire rack over a baking tray. Season with salt while still hot.
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Arrange the cooled crisps on a platter and top each with small spoonfuls of crème fraîche, a sliver of smoked salmon, a slice of shallot and a sprig of dill. Finish with black pepper and chives, and serve.
