Potato Wafers with Smoked Salmon and Horseradish Cream

Ingredients:

For the potato wafers:

4 to 6 medium Kerr’s Pink potatoes or other floury potato
Vegetable oil, for frying

For the horseradish cream:

30g horseradish, freshly grated
60ml mayonnaise
4 tablespoons creme fraîche
A few drops lemon juice
A small pinch salt

To serve:

12 thin, oak-smoked salmon slices
48 sprigs watercress
Paprika, to dust

Method:

1. For the wafers, use the crinkle-cut blade on a mandolin slicer to cut the potatoes.

2. Take a slice off one potato, then rotate the potato 90 degrees and take off another slice on the same side. Hold the slice up to the light and you should see a lattice pattern with the light shining through the holes. Once you have created the right thickness, you need to make 48 slices.

3. Cut out the discs from the slices using a 4cm cutter. Dry the discs on kitchen paper.

4. Place the vegetable oil into a deep, heavy-bottomed saucepan, and heat until a small cube of bread sizzles and turns golden in 30 seconds when dropped into it.

5. Fry the potato discs until they are crisp and golden-brown. Remove and drain them on kitchen paper, and keep to one side in a dry place until you are ready to serve.

6. For the horseradish cream, place all the horseradish ingredients into a clean bowl. Mix well and set aside.

7. To serve, slice the smoked salmon into 48 equal, small pieces. Place a piece of the salmon on each of the potato discs. Arrange a sprig of watercress on top of the salmon, and spoon a little of the horseradish cream on top of the watercress.

8. Repeat this process with all of the discs, then place one of the discs on top of another to create a mini-tower. Repeat this process with all the discs.

9. Place the canapes on a serving plate. Dust with a little paprika.

Image Credit: Source