This year, we partnered with our friend, Chef Jennifer Luttrell of Point Reyes Farmstead to create a delicious appetizer using the iconic Point Reyes blue! The secret to all the cheeses made on the farm lies in the unique combination of 3 key ingredients: Grade A milk from a closed herd of Holstein cows that graze on the pastures overlooking Tomales Bay, the coastal fog and the salty Pacific breezes. Get inspired with their perfectly paired Crispy Potato Chip + Smoked Salmon, Crème Fraîche & Dill.
Crispy Potato Chip + Smoked Salmon, Crème Fraîche & Dill
Recipe created by Chef Jennifer Luttrell of Point Reyes Farmstead
Makes 6 – 8 appetizer portions
2 large Russet potatoes, sliced on mandoline into 1/8-‐inch slices (you need about 16-‐20 slices total)
3 tablespoons salt
1 quart canola oil for deep frying
1 4-‐ounce package sliced smoked salmon
1/4 cup Crème Fraîche
Fresh dill for garnish
Place potato slices in a bowl of cold water for about 10 minutes to release starch. Drain, rinse, and pat dry between layers of paper towels. Heat oil in a pan to 365°. Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with salt. Place potato chips on serving platter. Divide smoked salmon equally among chips. Top with about ½ teaspoon of Crème Fraîche each. Garnish each with a sprig of dill and serve. Click here for printable PDF.