House Smoked Salmon Layered with Potatoes, Chives, Eggs and a Green Apple Froth |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
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 |
2 idaho potatoes, for gallettes |
2 eggs, hard boiled, separated, yolks grated, whites diced small |
1 cup smoked salmon, diced |
2 tablespoons chives, brunoise |
2 tablespoons red onion, brunoise |
8 eggs, scrambled |
1/4 cup cream cheese |
8 slices smoked salmon |
green apple froth, see recipe |
beet reduction |
Directions:
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.
2. Julienne potatoes finely on a mandolin. 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.
3. 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.
4. Cook scrambled eggs to a soft consistency and add cream cheese just to melt.
5. Place ring molds in the center of a 10-inch plate. Place 1 potato gallette in each ring mold. Place 1/8 of scrambled eggs on top of potato gallette 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.
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