House Smoked Salmon, Potato, Grilled Stack, with Ch

Name: House Smoked Salmon, Potato, Grilled Stack, with Chive Mousse, garnished with Vegetable Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces smoked salmon; 1 bunch chives, sliced in half; 1/2 cup cream cheese; 1/2 cup jicama, cut in a fine brunoise; 1 cup corn; 2 red peppers, cut in a fine brunoise; 1 red onion, cut in a fine brunoise; Juice of 1 lemon, 1 orange, 1 lime; 3 Idaho potatoes; 2 tablespoons olive oil; 1 roasted red pepper; 1 tablespoon olive oil; Dill, for garnish

Servings: persons

12 ounces smoked salmon
1 bunch chives, sliced in half
1/2 cup cream cheese
1/2 cup jicama, cut in a fine brunoise
1 cup corn
2 red peppers, cut in a fine brunoise
1 red onion, cut in a fine brunoise
Juice of 1 lemon, 1 orange, 1 lime
3 Idaho potatoes
2 tablespoons olive oil
1 roasted red pepper
1 tablespoon olive oil
Dill, for garnish

1
Slice smoked salmon, lay it in parchment paper.
2
Make a mousse with cream cheese and chives: blend in a food processor 1/2 cup cream cheese and 2 ounces chives until well blended, then refrigerate.
3
Slice potatoes, with skin on, horizontally and toss in olive oil, grill until cooled, reserve on plate and let cool at room temperature.
4
Mix ceviche ingredients and let rest for ten minutes.
5
Put one roasted red pepper cleaned in blender with olive oil, and puree for one minute.
6
Assemble on the bottom of the plate.
7
Put one tablespoon chive mousse, 2 pieces of potato, cooled on top and then place a slice of smoked salmon on top, repeat one more time, then top with salmon rosette.
8
Garnish the plate with a spoonful of ceviche, red pepper coulis and dill.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces smoked salmon, 1 bunch chives, sliced in half, 1/2 cup cream cheese, 1/2 cup jicama, cut in a fine brunoise, and more.

Yes, House Smoked Salmon, Potato, Grilled Stack, with Chive Mousse, garnished with Vegetable Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

House Smoked Salmon, Potato, Grilled Stack, with Chive Mousse, garnished with Vegetable Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions