1 Yukon Gold potato, sliced very thin
1 tablespoon olive oil
Salt and pepper
½ cup acidophilus Latta Kefir
¼ cup smoked salmon, torn into bitty shreds
Chopped fresh chives or scallions for garnish


Preheat oven to 400 degrees and line a cookie sheet with foil.
Toss the potato slices with oil and lay them in a single layer on the cookie sheet. Sprinkle with a little salt and pepper.

Bake until golden and a little crispy, about 20-25 minutes – watch closely at the end because they can go from golden to too brown quickly. Make sure they are cool.
Top each potato slice with a dollop of kefir, a shred or two of salmon and some chives. Enjoy!

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