| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Potatoes |
|
|
Olive oil; (or a mixture of olive and sunflower oil) for deep frying |
|
|
Salt |
|
|
Horseradish sauce; recipe follows |
| 18 |
sl |
Smoked salmon |
|
|
Freshly squeezed lemon juice |
|
|
Freshly ground black pepper |
|
|
Red onion rings; sprinkled with vinegar and sugar |
|
|
Fresh chives |
INSTRUCTIONS
GARNISH
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.
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
Notes: Recipe courtesy of courtesy of Darina Allen, "Ballymaloe Seasons"
Recipe by: Cooking Live Show #CL9087
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
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