Flaky Smoked Salmon Stacks with Potato Wafers
Potato Wafers served with Smoked Salmon and Creme Fraiche and Cayenne filling
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 20 | Smoked Salmon | Starter,Snack,Savoury | Bake,Boil | Less than 30 minutes |
Ingredients
Potato wafers
- 250g main crop potatoes, peeled
- 25g butter
- 1 egg white, lightly whisked
- salt
- finely grated horseradish
Method
Boil the potatoes and drain and mash them well. Beat to a smooth puree with the butter and egg white, and season it well with salt and finely grated horseradish. Rest the mixture for about 15 minutes. Heat the oven to 180oC or (350oF) gas mark 4. Place teaspoonfuls of the potato mixture on non-stick baking sheets, spacing them well apart. Spread them thinly to make discs of about 8cm in diameter. Bake for about 10 minutes or until crisp & golden. Cool and store in an airtight container. They will keep well for several days.
Filling: Season creme fraiche with salt, cayenne pepper and lots of very finely chopped chives or green spring onion tops. Layer flakes of Salar Flaky Smoked Salmon on the potato wafers and the herby creme fraiche, then top each stack with a sprig of watercress.
