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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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  • 4
    sprigs fresh dill, chopped
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  • 1/4
    medium red pepper
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    IMPORTÉS 6,59/kg

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  • 2 1/2 oz
    (75 g)
    smoked atlantic salmon
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  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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  • salt and fresh ground peppercorns
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

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