Smoked Salmon Stacks
Description
A colorful dish: white from the potato and cream, orange from the smoked salmon and trout eggs, deep purple from the cooked beet. When there is color in food, there are anti-oxidants.
Ingredients
- 4 potatoes, boiled in their skins
- 4 slices smoked salmon
- 1/3 cup thick cream
- 1 Tbs chopped herbs (parsley, chives)
- salt
- pepper
- 1 cooked beet, peeled and cut into sticks
- ½ cup trout eggs
Methods/steps
- Peel potatoes and cut in 1/5-inch thick slices.
- Use a round cookie cutter to cut circles from the potato and smoked salmon slices. Place them side by side to make 4 multi-layered potato and smoked salmon sandwiches. Keep them on the side. First and last should be potato - aim for 8-9 potato slices and 7-8 smoked salmon.
- Blend herbs into the creme and season with salt and pepper.
- To serve, place one salmon stack -on the side - on each plate. Garnish with cooked beet, a little of the seasoned creme and trout eggs.
Nutrition Facts
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Additional Tips
Some may find easier to peel and slice the potatoes then cooked them in salted boiling water for 1-15 minutes, until cooked but firm.
Substitute cooked potatoes with round crackers or slices of cheese roll if you wish.
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