And now for something different… an appetizer. Looks pretty good, too, doesn’t it? I assure you, it is, but you need to try it for yourself. 🙂
OK, this is the post I initially had planned for today but I had to post the tater chip recipe first. You see, this is a fun dish that is really simple to prepare. It is simply smoked salmon (you can use gravlax if you prefer), a creamy filling and the fat free potato chips. Yes, I did say potato chips. Of course, you can use store bought ones full of fats and oils or even fry your own but these fat free potato chips work perfectly in this dish and minimize your calorie load. Also, because salmon is such a fatty fish, your really don’t need the extra fats and oils from fried potato chips. Trust me, the fat free chips provide it a cleaner texture and mouthfeel. You get the salty, soft, unctuous smoked salmon coupled with a luscious, creamy filling and the crunch and flavor of the potato chips. Aesthetics, flavor and texture all wrapped up into a dish that couldn’t be simpler to make. It’s a great way to start a meal but you can also serve this as a light lunch with a side salad or as a light breakfast with some buttered toast. Regardless of the manner in which it is served, your family and guests will be impressed. It’s a beautiful plate, simple to assemble and incredibly tasty. You definitely need to try this. You will be glad you did. 🙂
- 1/2 lb. smoked salmon
- 1/3 cup sour cream
- 3 Tbsp goat cheese, softened at room temperature
- 1/2 cup cucumber, peeled, seeded and small dice
- 1 Tbsp capers, rinsed
- 1/2 Tbsp chives, thinly sliced
- 2 Tbsp white wine
- 1 lemon, zest only
- sea salt & freshly ground black pepper, to taste
- homemade potato chips (recipe found here)
- micro greens for garnish
In a small mixing bowl, add the sour cream.
Now, add the goat cheese
the lemon zest
ground black pepper
Mix everything together to incorporate.
Now, using a 3-1/2 inch cookie/biscuit cutter cut the smoked salmon into somewhat of a circle. You will need to do this twice for each layer because the salmon isn’t large enough to make a complete 3-1/2 inch circle.
Place the salmon into a 3-1/2 inch ring mold.
Next, put a layer of the sour cream/goat cheese filling on top of the salmon, roughly 2 Tbsp.
Than, put a layer of potato chips on top of the filling.
Repeat the process to build 2 more layers of salmon, filling and potato chips. Then, finish with a layer of smoked salmon on top.
Put a little dollop of filling in the middle of the top layer of salmon.
Remove ring mold and garnish with micro greens.
Serve & enjoy!
Now, Baby Lady wanted me to show you how she did hers without all of the fancy schmancy ring molds and restaurant equipment. Because she is the Baby Lady and I love her dearly, this is what she did if you don’t have a ring mold. Both ways make a wonderful presentation and a truly enjoyable and memorable dish.
Layer of salmon
layer of filling
Repeat the process 2 more times to make 3 complete layers with another layer of salmon on top; however, cross the salmon to make a star in your final presentation.
Add a dollop of filling on top.
Serve & enjoy. 🙂
11 thoughts on “Smoked Salmon Napoleon”
yep! they’re both pretty. and sound delicious…
Thanks. 🙂 Easy, peasy, too.
You always put such care in the presentation of your dishes and both versions reflect that. Very well done.
Thanks for the very nice compliment, John. We try. 🙂
One question: how long before the chips started to lose their crunch? (mouthwatering here, just so you know)
Hi, Kent The napoleon won’t last long enough for the chips to lose their crunch. 😉
Both look like equally tasty versions, as the proud owner of many ring moulds though, (I’d definitely need to bust out the tools!) I like the elegance of smoked salmon in a starter, it’s something we rarely use (aside from sandwiches and perhaps sushi at home,) but I think it’s also perfect for a gal’s brunch the next time I have one! 🙂