Potato,smoked salmon and red pepper stacks with dill sauce

Potato,smoked salmon and red pepper stacks with dill sauce
  • 2 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 1

    big Québec potato

  • 3/4 cup
    (190 mL)

    plain 2% yogurt

  • 4

    sprigs fresh dill, chopped

  • 1/4

    medium red pepper

  • 2 1/2 oz
    (75 g)

    smoked atlantic salmon

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • salt and fresh ground peppercorns


Using a mandoline, slice potato 1/3 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 1/2 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.

Source: Féd. producteurs de pommes de terre du Québec

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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