Photo: Natalie Boog
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Ingredients
- 250g light sour cream
- 1 tbsp finely chopped flat-leaf parsley
- 200g sliced smoked salmon
- 1 bunch chives, snipped into 4-5cm pieces
- 60-80g salmon pearls
- For the wafers
- 200g sebago potatoes, peeled and sliced
- 1 tbsp butter
- Pinch cayenne pepper
- Salt
- 1 egg white, lightly beaten
Method
For the wafers, boil the potatoes until tender, then drain. Add butter and season to taste with cayenne and salt, then mash until very smooth. Add egg white and mix until well combined. Stand, covered, for about 15 minutes.
Place teaspoonfuls of potato mixture on to well-greased non-stick oven trays, spreading thinly with a spatula to make discs about 6cm in diameter.
Bake at 180C for about 18-20 minutes or until golden and crisp. Cool on a cake rack.
Combine sour cream and parsley and mix well. Spoon a teaspoonful of the mixture onto each wafer and top with a small piece of smoked salmon, about 1/2 tsp of salmon pearls and snipped chives.
Potato wafers can be made 2-3 days ahead and stored in an airtight container at room temperature. Crisp for a few minutes in a moderate oven before assembling (if necessary).
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