Title: Smoked Irish Salmon with Potato Wafers and Horseradish Sa
Categories: Fish Vegetable British Smoke Salmon
Yield: 6 Servings

4	lg	Potatoes
		Olive oil (or a mix of
		Olive & sunflower oil)
		For deep frying
		Salt
		Horseradish sauce
18	sl	Smoked salmon
		Fresh squeezed lemon juice
		Fresh ground black pepper
		=Garnish=-
		Red onion rings, sprinkled
		With vinegar and sugar
		Fresh chives
		=Horseradish Sauce=-
3	tb	Peeled and grated fresh
		Horseradish root
2	ts	Wine vinegar
1	ts	Lemon juice
1/4	ts	Dijon mustard
1/4	ts	Salt
		Pn fresh ground black pepper
1	ts	Sugar
1	c	Heavy cream, soft whipped

Scrub the potatoes and cut into very thin slices, preferably using a mandoline. Heat the oil in a deep fryer and cook the potato slices until crisp and golden. Drain on paper towels. Season with salt.

Prepare the Horseradish Sauce:

Put the grated horseradish into a bowl with the vinegar, lemon juice, mustard, salt, pepper, and sugar. Fold in the softly whipped cream, but do not overmix or the sauce will curdle. It keeps for 2 to 3 days, but be sure to cover tightly so that it does not pick up other flavors in the refrigerator.

To assemble: Put a little Sauce in the center of a plate, with a warm potato wafer on top and a ruffle of smoked salmon on top of that. Brush with freshly squeezed lemon juice, then add another blob of Sauce, some pepper and another potato wafer. Repeat twice more if you can manage to balance it, ending with a potato wafer. Garnish with more Horseradish Sauce, red onion rings, and a couple of cheeky chives.

Yield: 6 servings

Recipe courtesy of Darina Allen, "Ballymaloe Seasons"

SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW #CL9087 Format by Dave Drum From: Dave Drum Date: 23 Jul 98

previous

next