Snow Pea Shoot Salmon Potato Stacks are beautiful for brunch or lunch, and would make for a lovely first course at a dinner party. Have you ever seen a prettier plant on a plate?
What are Snow Pea Shoots?
Snow pea shoots come from the stalks of the Snow Pea plant, when the pods are almost done growing.
They’re definitely one of my favorite greens that appear in the spring. They taste like peas — only in the form of tender leaves and beautiful, delicate tendrils. I adore them! In salads, wraps, stir-fry recipes — oh, and in “stacks!” 😉
Pea shoots are typically available during the spring months.
Where to Get Them
Pea shoots are available in grocery stores and typically you’ll see them at your local Farmers Market.
What’s in this recipe?
snow pea shoots, of course! 😉
whole grain mustard
When to Serve Snow Pea Shoot Salmon Potato Stacks
- This is an ideal brunch dish. Think bagels, cream cheese and lox meets spring salad — only packed with additional delicious flavors and gluten-free.
- Mother’s Day anyone?
- It also makes for a beautiful appetizer or light main course for a spring dinner party.
The possibilities are endless.
And while this might look like it took a steady hand and a lot of time to compose, it’s quite easy and is piled together rather loosely — somewhere between elegant and rustic.
Enjoy every last bite of this beautiful recipe.
A couple more delicious recipes using pea shoots:
- Snow Pea Shoot-Cranberry Salad with Spicy Pecan Dressing
- Stir-Fried Pea Shoots with Garlic from Omnivores Cookbook
Snow Pea Shoot Salmon Potato Stacks are beautiful for brunch or lunch, and would make for a lovely first course at a dinner party.
- 3/4 pound (medium-sized) red potatoes
- 1 tablespoon olive oil
- salt and freshly ground black pepper
- 6 tablespoons sour cream
- 1 tablespoon whole grain mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound smoked salmon, thinly sliced
- 5 ounces (about 2 1/2 loosely packed cups) snow pea shoots
Wash and dry the potatoes, and slice a bit off each of the longer sides to create a flat surface. Cut them into a total of about 12 slices, about 1/4-inch thick.
Coat the bottom of a large sauté pan with the olive oil, place it over medium-high heat, and season both sides of the potato slices with salt and pepper. Once the pan is very hot, add the potatoes and sauté them until they are golden brown and tender, about 2 minutes per side. Remove them from the pan and place them on a plate to cool to room temperature.
In a small bowl, combine the sour cream with the mustard, salt and pepper, and set aside.
Cut the smoked salmon into 12 pieces as close to the size of the potato slices as possible, and set aside.
Place a few of the Snow Pea Shoots on the bottom of 4 appetizer plates. Then place a potato slice on top, followed by about 1-3/4 teaspoons of the sour cream mixture. Gently press a piece of the salmon on top followed by a small bundle of the Snow Pea Shoots. Repeat this twice more and serve.