SALMON MOUSSE ON BAKED POTATO CHIPS

POTATO CHIPS:
large baking potatoes
butter, melted
kosher salt

mandoline
2" cookie cutter

Peel the potatoes, use a mandoline to slice them approximately 1/8" inch thick. Place the potatoes in cold water to prevent them from turning brown. Using a cookie cutter, cut each potato slice into whatever shape you like, or use a template. At this point, they can be placed back into the water, covered and refrigerated to be finished the next day. Preheat the oven to 375° degrees F. Dry them with a towel and toss them in the melted butter. Place each slice on a cookie sheet without touching each other and sprinkle lightly with salt. Bake for approximately 10 to 15 minutes. Do not let them burn. Remove from the oven and turn them over. Bake for an additional 5 to 10 minutes or until golden brown and crisp. Remove from the oven to a rack.
They may be covered and kept at room temperature for approximately 2 days.

SALMON MOUSSE:
2-1/2 ounces Salmon, cooked
1/2 teaspoon Lime Juice
1 shallot, chopped finely
1 tablespoon celery, chopped
1/2 teaspoon horseradish
2 tablespoons whipping cream
1/4 teaspoon Kosher salt
pinch of cayenne pepper
fresh thyme for garnish

Place the salmon, shallot and celery in a food processor; process until smooth. Add the lime juice, horseradish, cream, salt and cayenne. Process just until smooth; taste for seasoning. Transfer to a small bowl and refrigerate to firm up as well as develop the flavors. This can be made the day before. When ready to serve, place a small amount in the center of each baked potato chip, add a small piece of fresh thyme and serve.