Title: Smoked Irish Salmon with Potato Wafers And Horseradish Mayo
Categories: A, Year, At, Ballymaloe
Yield: 6 servings

4 lg Potatoes
Olive oil; (or a mixture of
; olive and sunflower
; oil) for deep
; frying
Salt
18 sl Smoked Irish salmon
Freshly squeezed lemon juice
Freshly ground black pepper

---------------------------HORSERADISH MAYONNAISE---------------------------
1 1/2 tb Horseradish root; scrubbed,
-peeled
; and grated, up to 2
2 ts Wine vinegar
1 ts Lemon juice
1/4 ts Mustard
1/4 ts Salt
1 pn Freshly ground black pepper
1 ts Sugar
240 ml Softly whipped cream

----------------------------------GARNISH----------------------------------
Chives
Chopped onion; sprinkled
-with
; vinegar and sugar

Scrub the potatoes and cut into very thin slices, preferably using a
mandolin. Heat the oil in a deep fryer and cook the potato slices until
crisp and golden. Drain on kitchen paper. Season with salt.

Horseradish mayonnaise: Put the grated horseradish in a bowl with the
vinegar, lemon juice, mustard, salt, pepper and sugar. Fold in the softly
whipped cream but do not over mix or the sauce will curdle. It keeps for
2-3 days but cover it tightly so that it does not pick up other flavours in
the refrigerator.

To assemble: Put a little mayonnaise in the centre of a plate with a warm
potato wafer on top and a ruffle of smoked salmon on top of that. Brush
with freshly squeezed lemon juice, then add another blob of mayonnaise,
some pepper and another potato wafer. Repeat twice more if you can manage
to balance it, ending with a potato wafer. Garnish with more horseradish
mayonnaise, red onion rings and a couple of cheeky chives.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.