Salmon, Horopito, and Granny Smith Stacks

Try something different than crackers to make this delicious and healthy stack - topped off by Horopito.

 

Crisp Granny Smith apples provide crunch and flavour and something different when used as the base for Smoked Salmon, Spinach, and Horopito bites.

 

Ingredients used:

1 large lemon (or 2 smaller ones)

Dried Horopito

approx 200g smoked salmon (you can increase the amount of salmon for each stack as you prefer)

1 1/2 cups baby spinach leaves

1 tablespoon fresh lemon juice (squeezed from a part of the lemon not cut up)

1 tablespoon extra-virgin olive oil

3 Granny Smith apples, cut into approx 30 thin slices (cut out any seeds)

 

What to do:

Slice half of the large lemon (or all of a smaller one) into 4 slices. Cut each slice into 8 wedges.

 

In a bowl add the baby spinach leaves, lemon juice and olive oil, and toss around to coat the leaves.

 

Layout the apple slices in a single layer. If they are large slices you may want to further cut them in half. Add a layer of 1 or 2 spinach leaves to each apply slice. Then add a portion of smoked salmon to each.

 

Take the horopito, and sprinkle a reasonable covering across each bit of salmon.

 

Top each stack with 1 lemon wedge.

 

Serve (ideally soon afterwards, while the apple remains at it crispest).