Potato chips and bubbly are a stealth match; caramelized onions pull out the toastiness in the wine; the tang of the cream works with the wine's acidity; and the salmon roe adds brininess (and the right color).
TIP: Set out the components and let guests build their own stacks.
1 tablespoon prepared horseradish
1/2 cup crème fraîche
1 tablespoon olive oil
1 large sweet onion, chopped
About 30 thick-cut potato chips (as flat as possible), such as Lay's Simply Sea Salted Thick-Cut Potato Chips
2 ounces salmon roe
How to Make It
Whisk horseradish into crème fraîche and add salt to taste. Chill at least 1 hour.
Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until golden brown, 8 to 10 minutes. Add salt and pepper to taste. Let cool.
Mound a spoonful of onion on each chip; top with a dollop of horseradish crème fraîche and some salmon roe. Serve immediately (see tip above).
These were amazing! Made them for a party, they sat out on the table awhile and didn't get soggy because the chips are so thick. It is important to get the thickest chips you can find. Mine weren't as pretty as the picture but they tasted soooo good!
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