Cassava chips with smoked salmon, sweet chilli sauce & crème fraîche


Preparation info

  • For

    ⅓ cup

    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

Not long after we opened The Providores restaurant in 2001, we were approached by a renowned Scottish whisky company to launch their new creation - a whisky matured in Scotland in Cuban rum casks. The whisky is truly wonderful: mellow, rich, spicy and flavoursome. However, what I needed to do was to come up with some canapé ideas that would show a fusion of the two cultures. This is when I created this canapé, uniting famous cold-smoked Scottish salmon with cassava chips. Cassava, also know