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Forest Gourmet

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.salmon, horopito and granny smith stacks ready to eat

 

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).