Flaky Smoked Salmon Stacks with Potato Wafers
recipe from the Good Food File, 'A Taste of Britain'
Makes about 20
Potato Wafers:
250g main crop potatoes, peeled
25g butter
1 egg white, lightly whisked
salt
finely grated horseradish
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 (350oF or gas mark 4). Place teaspoonfuls of the potato mixture onto 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.
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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