Meet Santa’s Smoked Salmon Chips – golden McCain Home Chips arranged into a festive Chipmas wreath, topped with ribbons of smoked salmon and soft-boiled eggs, with cool cucumber crème fraîche in the centreready for dipping. Finish with fresh dill and a squeeze of lemon.
With all the flavours of Eggs Royale and a crispy Chipmas twist, it’s an easy Christmas brunch recipe made for sharing – perfect for Boxing Day, Twixmas or a laid-back New Year’s Day.
Preheat the oven and cook the McCain Home Chips according to the pack instructions until golden and crispy.
You may need to spread the chips across two baking trays so they have plenty of room to cook evenly.
Make the cucumber crème fraîche
Add the crème fraîche and finely chopped cucumber to a bowl.
Season with salt and black pepper and stir until combined. Keep chilled until you're ready to serve.
Prepare the toppings
While the chips are cooking, peel and quarter the soft-boiled eggs.
Cut the smoked salmon into loose ribbons and prepare the fresh dill and lemon ready for serving.
Build your Santa’s Smoked Salmon Chips wreath
Spoon the cucumber crème fraîche into a small serving bowl and place it in the centre of a large round sharing board or platter.
Arrange the hot McCain Home Chips around the bowl to create a festive Chipmas wreath.
Drape the smoked salmon ribbons over and around the chips, then nestle the soft-boiled egg quarters between them. Finish with fresh dill and lemon slices around the wreath.
Serve and share
Bring your Santa’s Smoked Salmon Chips wreath straight to the table, with the cucumber crème fraîche in the centre ready for dolloping and dipping.
Squeeze over a little fresh lemon just before everyone dives in for an extra hit of freshness.
Recipe tips
Keep the chips crisp. Don't add the cucumber crème fraîche directly to the whole platter. Serving it alongside means everyone can dip without making the chips soggy.
Don't overcook the eggs. A slightly soft yolk gives you a richer, more luxurious brunch.
Add the salmon at the end.There's no need to cook the smoked salmon – simply arrange it over the hot chips immediately before serving.
Keep the crème fraîche chilled. The contrast between hot crispy chips and cool cucumber crème fraîche is part of what makes the dish work.
Use lemon generously. Smoked salmon, eggs and crème fraîche are all rich, so that squeeze of fresh lemon helps balance everything.
Serve straight away. Assemble the platter only when the chips are ready so they stay as crisp as possible.
Variations
Try It with Hollandaise
Love the classic flavours of Eggs Royale? Swap the cucumber crème fraîche for warm hollandaise sauce and serve it in a bowl alongside the platter for dipping.
The buttery hollandaise pairs perfectly with the smoked salmon and soft-boiled eggs, while serving it on the side means you can dunk the crispy McCain Home Chips without making them soggy.
For the ultimate brunch spread, serve both the cucumber crème fraîche and hollandaise and let everyone choose their dip.
A Christmas Brunch Made for Sharing
After the big Christmas dinner, brunch doesn't need to mean another complicated meal.
Chipmas Royale uses just a handful of ingredients but still feels special enough for the festive period.
Pile everything onto one big platter and serve the cucumber crème fraîche on the side. Everyone can grab some crispy chips, smoked salmon and egg and add as much of the creamy dip as they like.
It's particularly good for Boxing Day brunch, Twixmas or New Year's Day when you want something indulgent without another roast dinner.
Make Your Santa’s Smoked Salmon Chips Your Own
Prefer your eggs runny? Swap the quartered soft-boiled eggs for poached eggs and let the yolks run into the crispy chips.
You could also add sliced avocado for extra creaminess, capers for a salty kick or finely sliced spring onions for a little crunch.
For more of that classic Eggs Royale flavour, serve a little hollandaise sauce on the side alongside the cucumber crème fraîche.
And if you're serving a crowd, put extra smoked salmon, lemon, dill and crème fraîche on the table and let everyone build their own plate.
Make It Vegetarian
For a vegetarian version, replace the smoked salmon with smoky roasted carrot ribbons. Thinly sliced roasted carrots seasoned with a little smoked seasoning, lemon and black pepper give you a colourful topping that works brilliantly with the eggs, cucumber crème fraîche and dill.
Alternatively, try grilled asparagus, sautéed mushrooms or sliced avocado alongside the soft-boiled eggs.
Check that your crème fraîche and any additional sauces are suitable for vegetarians.
Frequently Asked Questions
Can I used poached eggs instead of soft-boiled eggs?
A:
Yes. Poached eggs work brilliantly with smoked salmon and chips, especially if you love a runny yolk. Add them just before serving so everyone can break into the yolks at the table.
Can I serve Santa Smoked Salmon Chips with hollandaise?
A:
Absolutely. Hollandaise is a classic pairing with smoked salmon and eggs - and gives this recipe even more of an Eggs Royale-inspired twist. Serve it warm on the side for dipping, or offer it alongside the cucumber crème fraîche.
What goes well with smoked salmon and eggs?
A:
Fresh dill, lemon, cucumber, avocado and capers all pair brilliantly with smoked salmon and eggs. Add your favourites to the platter or serve a few extras on the side so everyone can customise their chips.
Can I make Santa's Smoked Salmon Chips vegetarian?
A:
Yes. Swap the smoked salmon for smoky roasted carrot ribbons, grilled asparagus, sautéed mushrooms or avocado, keeping the soft-boiled eggs and cucumber crème fraîche.
Can I make the cucumber crème fraîche ahead of time?
A:
Yes. Prepare it in advance, cover and keep refrigerated until you're ready to serve. Give it a quick stir before bringing it to the table.
What can I serve with Santa's Smoke Salmon Chips?
A:
Turn it into a bigger Christmas brunch with fresh fruit, pastries, grilled tomatoes or avocado. Add bowls of cucumber crème fraîche, hollandaise or capers to the table and let everyone build their perfect bite.
