House Smoked Salmon Layered with Potatoes, Chives, Eggs and a Green Apple Froth
- Green Apple Froth
- 2 cups green apple juice
- 1 tablespoons ginger grated
- 1/2 cup yogurt
- 3 ounces buttermilk
- 2 teaspoons honey
- 1 sprig thyme
- 2 ounces grape seed oil
- 2 Idaho potatoes, for gallettes
- 2 eggs, hard boiled, separated, yolks grated, whites diced small
- 1 cup smoked salmon, diced
- 2 tablespoons chives, brunoise
- 2 tablespoons red onion, brunoise
- 8 eggs, scrambled
- 1/4 cup cream cheese
- 8 slices smoked salmon
- Green apple froth, see recipe
- Beet reduction
Julienne potatoes finely on a mandolin. Heat a non-stick skillet to medium heat coated with a little oil and butter. Drop the julienned strands into pan and season with salt and pepper. Cook until starting to brown. Remove from pan and cut out circles with a 2-inch by 2 1/2-inch high ring mold. Once you have 8 pieces return to skillet to crisp.
In a bowl combine the diced hard cooked egg yolks, whites and diced smoked salmon with the chives and onion and 2 ounces of the green apple froth.
Cook scrambled eggs to a soft consistency and add cream cheese just to melt.
Place ring molds in the center of a 10-inch plate. Place 1 potato gallette in each ring mold. Place 1/8 of scrambled eggs on top of potato gallette to form a cone. Wrap the soft scrambled eggs with 1 piece of smoked salmon. Spoon the beet reduction one half of the plate. Froth the green apple froth with a hand- held mixer. Once it is aerated and bubbles form on top, spoon out the green apple froth on the other half of the plate.
Recipe courtesy of Little Nell, Aspen, CO.