Ingredients
- 100g Nanna Tate potatoes, thinly sliced
- 100g smoked salmon
- 150g cream cheese
- 100g Cheddar cheese, grated
- 1 avocado
- 1 large tomato
- 1 lemon
- 1 Baby Gem lettuce OR 30g rocket, washed
- 10g chia seeds
- 1 tbsp olive oil
- Salt & pepper
Let’s get cooking!
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Step 1 of 3
spud slices
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Preheat oven to 180 degrees. Slice potatoes as thinly as possible, ideally using a mandolin, and place slices onto kitchen towel to dry off any excess liquid.
Put a piece of baking paper on a baking tray and layer potato slices into two 20cm by 10cm rectangles with slices partially overlapping. Gently brush with olive oil then evenly spread the grated cheese over the potato slices, making sure they are all covered. Cook in the oven for 15-20 minutes or until the cheese has turned golden brown.
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Step 2 of 3
prep your filling
Meanwhile, mix the cream cheese, chia seeds and pepper with the zest and juice of the lemon.
Finely dice the tomato and avocado and gently mix them together.
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Step 3 of 3
get it together
To serve flip each potato sheet over and spread the cream cheese mix across half. Layer on the smoked salmon, the avocado and tomato mix, then top with lettuce or rocket before gently folding the unloaded half over to make your sandwich.
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