Potato & Smoked Salmon Stacks

Serves : 6
Preparation : 5 mins
Cooking : 15 mins

Ingredients :
2 x 375g pkts of frozen Birds Eye Hash Browns
1/2 cup light sour cream
2 tsp horseradish cream
150g smoked salmon
1 bunch snipped chives
50g baby rocket leaves
olive oil to drizzle

Method:
Preheat oven to 200'C or 180'C fan. Line 2 baking trays with non-stick baking paper.

Arrange hash browns on prepared trays and cook according to packet directions. Meanwhile, mix together sour cream and horseradish cream. Divide between 6 cooked hash browns.

Divide salmon between the hash browns, and top with snipped chives, rocket and a drizzle of olive oil. Sandwich together with remaining hash browns and serve stacks immediately.

Source : Spring Coles Magazine 2009