Snow Pea Shoot Smoked Salmon Potato Stacks

Recipe and Photo by Valentina Kenney Wein,
Jade Snow Pea Shoots make for the perfect delicious and refreshingly crisp bite between layers of soft potato, spiced cream and smoked salmon
Serves: 4

Prep Time



For the potatoes:

3/4 pound medium-sized red potatoes

1 tablespoon olive oil

Sea salt and freshly ground black pepper

For the filling:

6 tablespoons sour cream

1 tablespoon whole grain mustard

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/2 pound thinly sliced smoked salmon

1 (5.18-ounce) package Jade Snow Pea Shoots (about 2 1/2 loosely packed cups)


For the potatoes:

Wash and dry the potatoes, and slice a bit off each of the longer sides to create a flat surface. Cut them into a total of about 12 slices, about 1/4-inch thick.

Coat the bottom of a large sauté pan with the olive oil, place it over medium-high heat, and season both sides of the potato slices with salt and pepper. Once the pan is very hot, add the potatoes and sauté them until they are golden brown and tender, about 2 minutes per side. Remove them from the pan and place them on a plate to cool to room temperature.

For the filling:

In a small bowl, combine the sour cream with the mustard, salt and pepper, and set aside.

Cut the smoked salmon into 12 pieces as close to the size of the potato slices as possible, and set aside.

Place a few of the Snow Pea Shoots on the bottom of 4 appetizer plates. Then place a potato slice on top, followed by about 1-3/4 teaspoons of the sour cream mixture. Gently press a piece of the salmon on top followed by a small bundle of the Snow Pea Shoots. Repeat this twice more and serve.

Thank you Cooking on the Weekends for a great recipe!