Recipe - House Smoked Salmon Potato And Grilled Stack

12 ounce Smoked salmon

MOUSSE
1 bn Chives; cut or sliced up in half
One half cup Cream cheese

CEVICHE
One half 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
1 Lemon; 1 orange, 1 lime ,
; Juice of
3 Idaho potatoes
2 tablespoon Olive oil

COULIS
1 Roasted red pepper
1 tablespoon Olive oil
Dill; for garnish

Slice smoked salmon, lay it in parchment paper.

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.

Slice potatoes, with skin on, horizontally and toss in olive oil, grill
until cooled, reserve on plate and let cool at room temperature.

Mix ceviche ingredients and let rest for ten minutes.

Put one roasted red pepper cleaned in blender with olive oil, and puree for
one minute.

Assemble on the bottom of the plate. 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. Garnish the plate
with a spoonful of ceviche, red pepper coulis and dill.

Yield: 6