HOUSE SMOKED SALMON LAYERED WITH POTATOES, CHIVES, EGGS AND A GREEN APPLE FROTH

House Smoked Salmon Layered with Potatoes, Chives, Eggs and a Green Apple Froth image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 17

2 Idaho potatoes, for galettes
2 eggs, hard boiled, separated, yolks grated, whites diced small
1 cup smoked salmon, diced
2 tablespoons chives, brunoise
2 tablespoons red onion, brunoise
Green Apple Froth, recipe follows
8 eggs, scrambled
1/4 cup cream cheese
8 slices smoked salmon
Beet reduction
2 cups green apple juice
1 tablespoons ginger grated
1/2 cup yogurt
3 ounces buttermilk
2 teaspoons honey
1 sprig thyme
2 ounces grape seed oil

Steps:

Julienne potatoes finely on a mandoline. Heat a non-stick skillet to medium heat coated with a little oil and butter. Drop the julienned strands into pan and season with salt and pepper. Cook until starting to brown. Remove from pan and cut out circles with a 2-inch by 2 1/2-inch high ring mold. Once you have 8 pieces return to skillet to crisp.
In a bowl combine the diced hard cooked egg yolks, whites and diced smoked salmon with the chives and onion and 2 ounces of the Green Apple Froth.
Cook scrambled eggs to a soft consistency and add cream cheese just to melt.
Place ring molds in the center of a 10-inch plate. Place 1 potato galette in each ring mold. Place 1/8 of scrambled eggs on top of potato galette to form a cone. Wrap the soft scrambled eggs with 1 piece of smoked salmon. Spoon the beet reduction one half of the plate. Froth the Green Apple Froth with a hand- held mixer. Once it is aerated and bubbles form on top, spoon out the Green Apple Froth on the other half of the plate.
Reduce the apple juice by two-thirds with the ginger and thyme. Strain through a chinois and allow to cool. Combine with the other ingredients with the use of a hand-held mixer.