| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Irish |
A, Year, At, Ballymaloe |
6 |
servings |
INGREDIENTS
| 4 |
lg |
Potatoes |
|
|
Olive oil; (or a mixture of |
|
|
; olive and sunflower |
|
|
; oil) for deep |
|
|
; frying |
|
|
Salt |
| 18 |
sl |
Smoked Irish salmon |
|
|
Freshly squeezed lemon juice |
|
|
Freshly ground black pepper |
| 1 1/2 |
tb |
Horseradish root; scrubbed, peeled |
|
|
; and grated, up to 2 |
| 2 |
ts |
Wine vinegar |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Mustard |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Freshly ground black pepper |
| 1 |
ts |
Sugar |
| 240 |
ml |
Softly whipped cream |
|
|
Chives |
|
|
Chopped onion; sprinkled with |
|
|
; vinegar and sugar |
INSTRUCTIONS
HORSERADISH MAYONNAISE
GARNISH
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 until
crisp and golden. 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. Fold in the softly
whipped cream but do not over mix or the sauce will curdle. It keeps for
2-3 days but cover it tightly so that it does not pick up other flavours in
the refrigerator.
To assemble: Put a little mayonnaise in the centre 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 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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