This recipe comes from Jefferson Alvarez, Executive Chef at Fraiche in West Vancouver.  I confess I haven't made it yet, but it looks as tasty as it is simple to make. I have tried many of his other dishes and he never disappoints.  Hope you'll try it.  

1 russet potato, scrubbed but not peeled, thinly sliced on a mandoline (about 3 mm/1/8 inch thick)
1/4 cup olive oil
2 1/2 ounces hot-smoked salmon cut in pieces or sliced cold-smoked salmon
1 avocado, cut into small dice
1 tablespoon lime juice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 pinch sugar
1 tbsp of toasted capers
1/4 cream cheese
Salt and pepper to taste


1. With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. In a bowl, toss the potato slices with the oil. Arrange the slices on the baking sheet. Bake until golden brown, about 20 minutes. Remove the chips from the baking sheet. Season with salt. In another bowl, combine the avocado with the lime juice, herbs and sugar. Season with salt and pepper.

3. Top each chip with a piece of salmon and small dollops of salsa and cream cheese. Season with pepper.