10 Fingerling Potatoes, cut into 1/8” rounds
1 T. EVOO
Salt & Pepper
2 T. Chives, chopped
1 T. Horseradish
½ C. Sour Cream
1 T. Lemon Juice
2 slices Smoked Salmon, cut into 1” pieces

Preheat oven to 350. Toss potatoes in evoo and season generously with salt and pepper. Roast 20-30 minutes, flipping once, until very crispy; remove from oven and allow to cool. Combine chives, horseradish, sour cream and lemon juice. Spoon a small amount on each potato chip and top with a small piece of smoked salmon.