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Smoked Salmon Pappadum Stack with Lime Mascarpone & Watercress
4.9 from 201 votes

Smoked Salmon Pappadum Stack with Lime Mascarpone & Watercress

This Smoked Salmon Pappadum Stack layers crisp pappadums with a creamy lime and caper mascarpone, fresh watercress, and smoked salmon. The lime zest and juice in the mascarpone add brightness, while red onion adds sharpness, complemented by the peppery watercress. Toasting pappadums in the microwave yields a light, crunchy base for the savory toppings.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 serving
Course: Appetizer
Cuisine: Indian, Italian

Ingredients

  • 12 smoked salmon slices
  • 1 package pappadums mini plain
  • 1 bunch watercress
  • 100 grams mascarpone cheese
  • 2 tablespoons capers
  • 2 lime
  • 1 purple onion small
  • extra virgin olive oil
  • sea salt flakes
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Place 4 first course plates in the refrigerator.
  2. Pick the woody bits off the watercress and ensure you have 16 nice sprigs of water cress.
  3. Remove any brown blood lines off the slices of salmon.
  4. Place the mascarpone into a mixing bowl and zest 1 lime into it.
  5. Chop the capers and add to the mascarpone.
  6. Finely chop the onion and add about 1-2 tbsp to the mascarpone.
  7. Juice half of one of the limes into the mascarpone and the other half into another small mixing bowl.
  8. Whisk the mascarpone, add a couple tablespoons of olive oil and continue to mix until fully incorporated, season to taste with salt and pepper.
  9. Lightly brush either side of 15 pappadums with olive oil and laying one layer on a dinner plate microwave on high for approx 30-50 seconds (until crispy) turning once during cooking.
  10. Remove them from the microwave and allow to cool, continue process until all 15 are done.
  11. Add a touch of olive oil to the lime juice you set aside and whisk together, and toss the watercress through it (the watercress should not be dripping with the dressing, just a shadow of flavour).
  12. Squeeze the other lime into another bowl and again whisk in some olive oil, salt and pepper.
Assembly:
  1. Arrange the 4 chilled plates and dollop approx 1 tsp of the mascarpone mix in the centre, and gently push one pappadum into it.
  2. Scrunching the edges of one slice of salmon into the centre, place it on the pappadum, (remember weíre making a stack and want some height, not a flat sandwich).
  3. Place a couple of sprigs of the watercress on the salmon
  4. Dollop another tsp of mascarpone on that.
  5. Gently press another pappadum onto that.
  6. Another slice of salmon.
  7. 1 sprig of watercress on that.
  8. Another touch of mascarpone.
  9. Another pappadum.
  10. Another slice of salmon.
  11. A small amount of mascarpone.
  12. A final piece of watercress garnish on that.
  13. Garnish around the stack with a bit of the remaining lime and oil dressing and a quick round with the pepper mill.
  14. If you have a few pappadums left, well done, they are very fragile and that is why I had you prepare a few extra.

Notes