TWO URBAN LICKS’ SMOKED SALMON CHIPS WITH CHIPOTLE CREAM CHEESE (SERVES 6–8)
½ pound cream cheese, room temperature 1 (3-ounce) can chipotles in adobo sauce ¼ cup finely snipped chives, plus more for garnish Juice of 1 lime ½ tablespoon kosher salt ½ tablespoon sugar 6 cups canola oil for frying 2 Idaho potatoes, thinly sliced on a mandoline to ---¹/ inch 2 tablespoons barbecue seasoning (McCormick’s preferred) ½ pound smoked salmon 1 small red onion, diced 1 (2-ounce) jar capers, drained Place the cream cheese in a mixing bowl and stir until softened and smooth. Add the chipotle chiles and puree with mixer until smooth. Add the chives, lime juice, salt, and sugar; mix well. Set aside.