Smoked Salmon with Potato Pikelet, Nori Omelette and Horseradish Cream

Name: Smoked Salmon with Potato Pikelet, Nori Omelette and Horseradish Cream
Cuisine: Australian
Ingredients: 1 teaspoon fish sauce; 2 nori seaweed sheets, toasted; ½ teaspoon black pepper, freshly ground; 1 teaspoon sesame oil; vegetable oil; 1 teaspoon wasabi powder; 1 teaspoon sea salt; 1 tablespoon plain flour; 1 teaspoon freshly grated horseradish; 12 large (61 g) eggs; pinch of sea salt; ½ teaspoon freshly ground black pepper; 50 ml thick (45%) cream; 6 teaspoons Horseradish Cream; 12 slices smoked salmon; 3 teaspoons fresh salmon roe; 2 teaspoons chopped chives; 1 large (61 g) egg; 350 g waxy potatoes, peeled and chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This dish has been with us since our days at the Paragon and the combination of flavours is a perennial favourite. The effect of stacking one layer upon another gives it a spectacular appearance, demanding that it be noticed and tasted immediately. The Pikelet Mix lasts for about 5 hours before it starts to oxidise, so don’t make it too far in advance.

Ingredients

Oceania
Australia
Fish course
Pescatarian

Ingredients

Method