Monday, January 9, 2012

Potato & Smoked Salmon Stacks

Eliott and I were able to fly back to America for Christmas. We did two things during the holiday: spent quality time with friends and family and ATE too much food. We ate at some of our favorite restaurants and enjoyed the cooking from our mother's kitchens. Australia is struggling in the Mexican food department, so I was happy to indulge while in Texas. In fact, I apologized to Eliott for eating Mexican food so much. We're happy to be back in sunny Sydney. To start 2012 off, this is a new favorite dish of ours. Maybe I'll start eating salmon like I ate Mexican food in Texas.
1 bag of frozen hash browns
1/2 cup extra light sour cream
2 tsp horseradish cream
150 g smoked salmon
1 bunch chives, snipped
50 g rocket
olive oil

1. Preheat oven to temperature indicated on hash brown package. Line a baking tray with non-stick baking paper. Arrange hash browns on trays and cook according to packet directions. 2. Mix the sour cream and horseradish cream together. Chill in refrigerator. 3. Spread mixture on cooked hash browns. Divide the smoked salmon between hash browns and top with chives, rocket, and drizzle with olive oil.

This recipe is from our grocery store, Coles, and can be found here: Potato & Smoked Salmon Stacks
These pictures are from November 2011 and we ate it again last night. I adjusted the recipe:
  • we prefer just 1 hash brown per stack instead of the 2 shown
  • we didn't buy chives the second go-around
  • we forgot to drizzle the olive oil, but it wasn't missed
E: 10 - so easy
A: 8 - weekly trip to the grocery store
T: 9 - so fast
HH: 9 - like I said, one of our favorite meals

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