Recipe courtesy of The Little Nell

House Smoked Salmon Layered with Potatoes, Chives, Eggs and a Green Apple Froth

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 8 servings
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Ingredients

2 Idaho potatoes, for galettes

2 eggs, hard boiled, separated, yolks grated, whites diced small

1 cup smoked salmon, diced

2 tablespoons chives, brunoise

2 tablespoons red onion, brunoise

Green Apple Froth, recipe follows

8 eggs, scrambled

1/4 cup cream cheese

8 slices smoked salmon

Beet reduction

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

Directions

  1. Julienne potatoes finely on a mandoline. 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.
  2. 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.
  3. Cook scrambled eggs to a soft consistency and add cream cheese just to melt.
  4. Place ring molds in the center of a 10-inch plate. Place 1 potato galette in each ring mold. Place 1/8 of scrambled eggs on top of potato galette 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.

Green Apple Froth:

  1. Reduce the apple juice by two-thirds with the ginger and thyme. Strain through a chinois and allow to cool. Combine with the other ingredients with the use of a hand-held mixer.
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