Potato Wafers with Smoked Salmon, Watercress and Horseradish Cream

Crispy lattice potato slices topped with smoked salmon, watercress, and homemade horseradish cream, served as elegant towers.

Fish Seafood Appetiser Smoked Salmon Canape

Estimated Nutrition

Calories

228

kcal / serving

1824 kcal total

Carbs

12g

per serving

95.8 g total

Fat

17g

per serving

136.2 g total

Protein

7.6g

per serving

60.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Mayonnaise

Dairy

Crème Fraîche

equivalent to 4 tablespoons

Fruits

Lemon Juice

a few drops

NutsSeeds

Salt

small pinch

Paprika

to dust

OilsFats

500

Vegetable Oil

for frying

Seafood

slice

Oak-Smoked Salmon

thin slices

Vegetables

piece

Kerr's Pink Potatoes

medium, floury variety

Horseradish

freshly grated

piece

Watercress

sprigs

Method

Slice potatoes using a mandolin crinkle-cut blade to create thin lattice discs.

Rotate the potato 90 degrees between cuts to achieve the lattice pattern.

Cut the slices into 4cm discs using a round cutter and dry them on kitchen paper.

Heat vegetable oil in a heavy-bottomed saucepan until hot.

Fry the potato discs until golden-brown, then drain on kitchen paper.

Mix grated horseradish, mayonnaise, crème fraîche, lemon juice, and salt in a bowl.

Top each fried disc with a piece of smoked salmon and a watercress sprig.

Spoon horseradish cream onto the watercress and stack two discs to form a tower.

Dust the assembled canapés with paprika and serve.