Crispy Chips with Seaweed Roe
(Vegetarian Scandinavian Appetizer)
Crispy chips topped with smooth smetana, seaweed roe and fresh herbs. A modern vegetarian twist on a classic Scandinavian appetizer with ocean-like flavor, creamy texture and crisp contrast.
Ingredients
Serves 4 (makes ~16–20 chips)
Crispy Chips Base
- 16–20 lightly salted potato chips
Cream Base
- 150 ml smetana
- Pinch of salt
Topping
- 80–100 g seaweed roe
- Finely chopped red onion
- Finely chopped chives or dill
- Optional: lemon zest
Instructions
- Stir smetana until smooth and creamy.
- Season lightly with a pinch of salt.
- Arrange the crispy chips on a serving plate.
- Add a small spoon of smetana onto each chip.
- Top with a small amount of seaweed roe.
- Finish with finely chopped red onion and chives.
- Add a touch of lemon zest if desired.
- Serve immediately.
Notes & Pro Tips
- Use Kettle chips to hold the toppings without breaking
- Keep portions small and balanced for a refined bite
- Seaweed roe adds a natural umami “sea” flavor without fish
- Finely chop onion to avoid overpowering the bite
- Serve chilled components on room temperature chips for contrast
- Add toppings just before serving to maintain crispiness
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