Smoked irish salmon with potato wafers and horseradish mayo

6 servings

Ingredients

Quantity Ingredient
4 larges Potatoes
Olive oil; (or a mixture of
; olive and sunflower
; oil) for deep
; frying
Salt
18 slices Smoked Irish salmon
Freshly squeezed lemon juice
Freshly ground black pepper
1½ tablespoon Horseradish root; scrubbed, peeled
; and grated, up to 2
2 teaspoons Wine vinegar
1 teaspoon Lemon juice
¼ teaspoon Mustard
¼ teaspoon Salt
1 pinch Freshly ground black pepper
1 teaspoon Sugar
240 millilitres Softly whipped cream
Chives
Chopped onion; sprinkled with
; vinegar and sugar

Directions

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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Carlton Food Network

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