Potato,smoked salmon and red pepper stacks with dill sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 35 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Féd. producteurs de pommes de terre du Québec |
Recipe ingredients
- 1 big Québec potato
- ¾ cup (180 mL) plain 2% yogurt
- 4 sprigs fresh dill, chopped
- ¼ medium red pepper
- 2½ oz. (75 g) Irresistible smoked Atlantic salmon*
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- Salt and fresh-ground Irresistibles peppercorns*
Preparation
Using a mandoline, slice potato ⅛ in. (3 mm) thick.
Brown slices in a non-stick skillet over medium heat.
Cool and season to taste.
Blend chopped dill and yogurt to make the sauce. Season to taste.
Heat a bit of oil in a skillet and blacken red pepper over medium-high heat.
Peel and cut into thin strips.
Build stacks, starting with a slice of potato, then a few slices of smoked salmon with a ½ tsp. (2.5 mL) sauce, then red pepper strips.
Continue building, repeating the process twice.
Finish with a slice of potato and a few strips of red pepper.
Add a little water to remaining sauce sauce.
Drizzle sauce in a circle around each stack.
Garnish with sprigs of dill.
Suggestion
Potatoes are a vegetable, not a starch. So the food group they belong to is Vegetables and Fruit, not Grain Products.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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