Smoked Salmon-Potato Chip Canapés

For the best bite, assemble these right before guests arrive.

Smoked Salmon-Potato Chip Canapes

Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely

Active Time:
20 mins
Total Time:
20 mins

Back at Southern Living headquarters (AKA the prettiest office in the South), we nicknamed this holiday appetizer “fish and chips” after the famous British dish. We fell in love with this recipe not only because of its cute alias, but because it’s the perfect blend of fancy, casual, and simple. It couldn’t be easier—store-bought smoked salmon is layered onto crisp kettle-cooked potato chips and topped with creme fraiche that’s been jazzed up with capers, lemon zest, and chives. If you can’t find creme fraiche in your area, you can substitute sour cream for a similar flavor.

You’ll want to assemble these appetizers just before serving to keep the chips nice and crispy; since they are so easy to put together (and they’re sure to go fast) we recommend doubling the recipe and making a second batch halfway through your gathering to surprise your hungry guests.

Serve with Cranberry Mules for a festive appetizer and drink combo.


  • 1/4 cup crème fraîche

  • 2 tsp. chopped drained capers

  • 4 tsp. chopped fresh chives, divided

  • 2 tsp. grated lemon zest (from 1 lemon), divided

  • 3/4 tsp. coarsely ground pepper, divided

  • 24 medium-size kettle-cooked potato chips (such as Cape Cod Original Sea Salt)

  • 1 (4-oz.) pkg. smoked salmon

  • 1 Tbsp. finely chopped red onion

  • 1/4 tsp. flaky sea salt


  1. Stir together crème fraîche, capers, 2 teaspoons of the chives, 1 teaspoon of the lemon zest, and 1/2 teaspoon of the pepper in a small bowl.

  2. Place chips in an even layer on a platter. Cut salmon evenly into 24 bite size pieces; top each chip with 1 salmon piece. Dollop with crème fraîche mixture. Sprinkle evenly with red onion, flaky sea salt, and remaining 2 teaspoons chives, 1 teaspoon lemon zest, and 1/4 teaspoon pepper. Serve immediately.

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