Smoked Salmon Napoleon with Arugula Cream

Ingredients:

• 3 large russet potatoes
• 16 oz pre-sliced smoked salmon
• 8 oz of fresh arugula
• 1 lime
• 1/2 pint of cream
• 1 stick of butter
• 1 bunch of chive
• Salt and pepper

Directions:

To make potato slices:

Preheat the oven at 375°F. Peel and wash the potatoes. Cut the potatoes in rounds of about 1/8 of an inch thick, rinse them in water and pat dry the slices thoroughly, season with salt and pepper. Melt the butter in a small pot. (olive oil could replace butter). Preheat an oven safe fry pan with a little butter and start to fry the potato slices at medium heat, and baste, with a brush, the exposed side of the potato with butter. When the side down is getting golden brown flip them over and finish in the oven.

To prepare the arugula cream:

Wash and dry the arugula, and blanch it for 5 seconds in boiling water, drain, cool and dry, and put the arugula in the blender. Bring the cream to a boil, and pour it over the arugula. Carefully start to blend the cream and the arugula together, add salt pepper and lime juice.

To plate the dish:

In lukewarm plates pour the arugula cream in the bottom, alternate the potato slices and the smoked salmon to 2 or 3 layers, and finish with few strands of chives.

Recipe credit: Chef Dominique Besson of Star Sharpening, Sacramento, CA