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Potato,smoked salmon and red pepper stacks with dill sauce https://www.metro.ca/userfiles/image/recipes/mille-feuilles-pommes-terre-saumon-fume-poivron-grillé-sauce-aneth-5393.jpg PT20M PT15M PT35M
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.
2
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
Potato,smoked salmon and red pepper stacks with dill sauce

Potato,smoked salmon and red pepper stacks with dill sauce

Rate this recipe
6 Votes
  • Gluten-free
2
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    big Québec potato
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  • 3/4 cup
    (190 mL)
    plain 2% yogurt
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    SIMPLY REFRIGERATED JUICE OR GOLD PEAK ICED TEA

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    YOPLAIT SOURCE 16 X 100 g or LIBERTÉ GREEK YOGURT 750 g

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    IÖGO YOGURT TUBS OR NANO DRINKABLE YOGURT

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    2 for $5.00

    650 g or 8 X 60 g, SELECTED VARIETIES OR 2.99 EA.

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    ASTRO YOGURT 12 X 100 g, 500 g BLACK DIAMOND CHEESE SLICES 450 g CHEESTRINGS 168 g or BEATRICE CHOCOLATE MILK 3 L

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    SELECTED VARIETIES

    20 AIR MILES® Bonus Miles when buying 3

  • 4
    sprigs fresh dill, chopped
  • 1/4
    medium red pepper
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    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF MEXICO 6.59/kg

  • 2 1/2 oz
    (75 g)
    smoked atlantic salmon
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    1 un. SELECTED VARIETIES

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  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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  • salt and fresh ground peppercorns
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    WINDSOR SEA SALT

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    SELECTED SIZES SELECTED VARIETIES

Imprimer ma sélection

Preparation

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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