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Receta Smoked Irish Salmon With Potato Wafers And Horseradish Mayo
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Ingredientes
- 4 lrg Potatoes
- Â Â Extra virgin olive oil, (or possibly a mix of olive and sunflower oil) for deep frying
- Â Â Salt
- 18 slc Smoked Irish salmon
- Â Â Freshly squeezed lemon juice
- Â Â Freshly grnd black pepper
- 1Â 1/2 Tbsp. Horseradish root, scrubbed, peeled and grated, up to 2
- 2 tsp Wine vinegar
- 1 tsp Lemon juice
- 1/4 tsp Mustard
- 1/4 tsp Salt
- 1 pch Freshly grnd black pepper
- 1 tsp Sugar
- 240 ml Softly whipped cream
- Â Â Chives
- Â Â Minced onion, sprinkled with vinegar and sugar
Direcciones
- Scrub the potatoes and cut into very thin slices, preferably using a mandolin. Heat the oil in a deep fryer and cook the potato slices till crisp and golden brown. Drain on kitchen paper. Season with salt.
- Horseradish mayonnaise: Put the grated horseradish in a bowl with the vinegar, lemon juice, mustard, salt, pepper and sugar. Mix in the softly whipped cream but don't over mix or possibly the sauce will curdle. It keeps for 2-3 days but cover it tightly so which it does not pick up other flavours in the refrigerator.
- To assemble: Put a little mayonnaise in the centre of a plate with a hot potato wafer on top and a ruffle of smoked salmon on top of which. Brush with freshly squeezed lemon juice, then add in another blob of mayonnaise, 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 mayonnaise, red onion rings and a couple of cheeky chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 850g | |
| Recipe makes 6 servings | |
| Calories 1535 | |
| Calories from Fat 737 | 48% |
| Total Fat 81.7g | 102% |
| Saturated Fat 18.93g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 328mg | 109% |
| Sodium 1023mg | 43% |
| Potassium 3014mg | 86% |
| Total Carbs 64.34g | 17% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.3g | 3% |
| Protein 128.6g | 206% |
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