Smoked Salmon Pappadum Stack with Lime Mascarpone & Watercress

Introduction

When I first moved to Sydney in the mid 90’s, I was amazed by the abundance of salmon dishes on local menus. It was a pleasant surprise to discover that Australia, particularly Tasmania, was producing excellent Atlantic salmon. This dish, featuring smoked salmon, reminds me of my time in Sydney and the incredible variety of salmon available there. Whether it’s the wild salmon from the coast of British Columbia or the farmed Atlantic salmon from Tasmania, this recipe is a perfect addition to any summer gathering.

Ingredients

• 12 smoked salmon slices
• 1 package mini plain pappadums
• 1 bunch watercress
• 100 grams mascarpone cheese
• 2 tablespoons capers
• 2 limes
• 1 small purple onion
• extra virgin olive oil
• sea salt flakes
• freshly ground black pepper

Instructions

1. Place 4 first course plates in the refrigerator to chill.

2. Pick the woody bits off the watercress, ensuring you have 16 nice sprigs of watercress.

3. Remove any brown blood lines from the slices of salmon.

4. In a mixing bowl, combine the mascarpone cheese, lime zest, chopped capers, and finely chopped onion.

5. Juice half of one lime into the mascarpone mixture and the other half into a separate small mixing bowl.

6. Whisk the mascarpone mixture, adding a couple tablespoons of olive oil until fully incorporated. Season with salt and pepper to taste.

7. Lightly brush both sides of 15 pappadums with olive oil. Place one layer on a dinner plate and microwave on high for approximately 30-50 seconds, or until crispy. Turn the pappadums once during cooking. Repeat this process until all 15 pappadums are done.

8. In the lime juice set aside earlier, add a touch of olive oil and whisk together. Toss the watercress in this dressing, ensuring it is lightly coated.

9. Squeeze the other lime into another bowl, whisk in olive oil, salt, and pepper to create a dressing.

Assembly

1. Arrange the 4 chilled plates and dollop approximately 1 teaspoon of the mascarpone mixture in the center. Gently press one pappadum into the mixture.

2. Take one slice of salmon and scrunch the edges into the center. Place it on top of the pappadum, creating a stack with some height.

3. Add a couple of sprigs of watercress on top of the salmon.

4. Dollop another teaspoon of the mascarpone mixture on the watercress.

5. Gently press another pappadum onto the mascarpone.

6. Repeat the layers with another slice of salmon, a sprig of watercress, mascarpone, pappadum, and salmon.

7. For the final layer, add a small amount of mascarpone, a garnish of watercress, and a sprinkle of the remaining lime and oil dressing.

8. Garnish around the stack with a quick round of freshly ground black pepper.

9. If you have any pappadums left, you can serve them alongside the stack.

Enjoy this delicious Smoked Salmon Pappadum Stack with Lime Mascarpone & Watercress as a refreshing and flavorful appetizer. It’s a perfect dish for summer gatherings with friends and pairs well with chilled Verdelho.