Smoked Salmon with Kettle Chips and Horseradish Sour Cream

What a great combination! Salty potato chips. Tangy sour cream. Spiky horseradish. And creamy smoked salmon. I hate to be cliched, but it's a taste explosion in your mouth.

The sturdy kettle-style potato chips make this an easy appetizer. But it's still classy enough for your New Year's Eve gathering. And PERFECT with bubbly. (Mmmmm....especially a good sparkling rosé.)

Smoked Salmon with Kettle Chips and Horseradish Sour Cream
Makes 20-30 appetizers.

3 tablespoons sour cream
2 teaspoons prepared horseradish
1 teaspoon chopped garlic
1 teaspoon chopped shallot
1 teaspoon black pepper
1/8 teaspoon salt
Juice of 1/2 lemon
1 (9 ounce) bag kettle-style potato chips
1 (8 ounce) package smoked salmon, sliced
Chopped fresh chives

In a medium bowl, combine sour cream, horseradish, garlic, shallot, pepper and salt; mix well. Squeeze lemon juice into bowl; stir. Refrigerate until needed.

Immediately before serving, place several (20 to 30) flat, unbroken chips on a serving dish. Add a small dollop of the sour cream mixture to the center of each chip.

Cut the salmon slices into strips. Roll up the strips and place on top of the sour cream dollop on the chips. Sprinkle fresh chives on each for garnish.