Scrub the potatoes and cut into very thin slices, preferably using a mandoline. Heat the oil in a deep fryer and cook the potato slices until crisp and golden. Drain on paper towels. Season with salt. Prepare the Horseradish Sauce. To assemble: Put a little Sauce in the center of a plate, with a warm potato wafer on top and a ruffle of smoked salmon on top of that. Brush with freshly squeezed lemon juice, then add another blob of Sauce, some pepper and another potato wafer. Repeat twice more if you can manage to balance it, ending with a potato wafer. Garnish with more Horseradish Sauce, red onion rings, and a couple of cheeky chives. Yield: 6 servings Notes: Recipe courtesy of courtesy of Darina Allen, "Ballymaloe Seasons" Recipe by: Cooking Live Show #CL9087 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (2068g)|
|Recipe Makes: 1|
|Calories from Fat: 774 (25%)|
|Amt Per Serving||% DV|
|Total Fat 86g||115 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 40g|
|Polyunsanturated Fat 21g|
|Cholesterol 781.2mg||240 %|
|Sodium 346.4mg||12 %|
|Potassium 11058.9mg||291 %|
|Total Carbohydrate 258.2g||76 %|
|Dietary Fiber 32.6g||130 %|
|Sugars, other 225.6g|
|Protein 335.4g||479 %|
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Calories per serving: 3115
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