Baked Potato Enchiladas on Ancho Ranchero Sauce
INGREDIENTS:
2 lg Russet potatoes
Olive oil
14 oz Smoked salmon; sliced thin
6 oz Yogurt cheese
1 ts Finely grated lemon zest
2 tb Chopped chives
2 tb Snipped fresh dill
Salt and freshly ground
-black pepper
Dill sprigs and chives for
-garnish
2 lg Russet potatoes
Olive oil
14 oz Smoked salmon; sliced thin
6 oz Yogurt cheese
1 ts Finely grated lemon zest
2 tb Chopped chives
2 tb Snipped fresh dill
Salt and freshly ground
-black pepper
Dill sprigs and chives for
-garnish
Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. With a mandoline or other manual slicer, cut potatoes into 1/8-inch slices. Arrange slices on parchment lined pan and brush with oil. Sprinkle potatoes with salt and pepper. Bake potatoes in the middle of the oven until golden, 15 -20 minutes, and with a spatula immediately transfer slices to a rack to cool completely. Trim salmon and cut into approximately 1 x 3-inch slices or 50 irregular shaped pieces. Combine yogurt-cheese with lemon zest, chives and dill. Top each potato chip with 1 teaspoon yogurt-cheese and 1 slice smoked salmon. Garnish with dill, garnish plate with whole chives.
Yield: About 50 crisps
Yield: About 50 crisps