SMOKED SALMON CHIPS

6 slices of smoked salmon
12 large potato chips
2 tbs crème fraîche (or sour cream)
Chive, thyme or dill for decoration

Divide each salmon slice in two, roll them to an appropriate size, and place them on the chips.
Put the crème fraiche in a plastic bag and cut a little hole in one corner to make the bag work as a piping bag. Pipe about 1/2 tsp onto each salmon chip.
Decorate with chive, thyme, or dill.