Greek Potato Stack with Salmon
INGREDIENTS:
Cooking spray
1/4 c olive oil
2 large Idaho® russet potatoes, grated, rinsed, drained
and patted dry.
6 oz. goat cheese
1 c minced red onion
1/4 c Capers
1 large roasted red pepper, chopped small
1 lb. salmon fillets, cut on bias in small, thin pieces
Salt and pepper to taste
DIRECTIONS:
Spray 6 8-oz. sized empty, clean cans with spray coating.
Leave bottom lid intact. Drizzle a small amount of oil in
bottom of can and evenly distribute enough potatoes to form
a bottom layer. Flatten out a piece of goat cheese and then
layer it with red onion, capers, roasted peppers, and salmon.
Use enough pieces of salmon to reach the sides of the can
while covering the center as well.
Repeat complete layer again and finally top the stack with
more grated potatoes and a little oil.
Press the contents down
firmly with a container that will fit inside the can.
Bake at 350°F for about 25-30 minutes. Let stand a few
minutes to set up. Invert onto plate and remove bottom of
can with can opener.
To plate, lift sides of can up while pressing down on the cut bottom.
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