SWEET POTATO BLINIS WITH CURED SALMON, CREME FRAICHE, AND CAVIAR
Steps:
- Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork. Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill. In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended.
- Melt the remaining butter and reserve. Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side. Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree F. oven for 5 minutes before serving.
- To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar.
STERLING GOLD CAVIAR, SMOKED SALMON AND POTATO NAPOLEON
Steps:
- Using a turning slicer, make potato hair. Deep fry the hair until golden brown. Season with salt and break into 3 by 3-inch oblong pieces. Mix the creme fraiche and chives. Place a small dab on a plate and top with potato crisp. Lay 1 slice of salmon on top, small dab of creme and a teaspoon of caviar. Top with second potato crisp and repeat, finishing with the caviar. Garnish with black pepper and chive points.
- Ravenswood, Big River Zinfandel, Alexander Valley, 1997 Veuve Cliquot Ponsardin Champagne
FRESH CHUM SALMON CAVIAR
Provided by Food Network
Categories appetizer
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator.
- After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick.
- Serving Suggestions: Salmon or ?red? caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing. This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ?ikura? salmon eggs used in Japanese sushi or sashimi.
WOLFGANG PUCK'S CRISP POTATO GALETTE WITH SCRAMBLED EGGS
Provided by Jonathan Reynolds
Categories brunch, sauces and gravies, main course
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees.Combine the crème fraîche, shallots, dill, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until ready to use.
- Combine the potatoes, 2 tablespoons butter, 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat two 10-inch nonstick skillets over high heat.Add 2 tablespoons butter to each pan.Divide the potatoes between the pans (there should be 3 cups per pan) and spread each into a thick pancake.Cook the potatoes 2 minutes, then reduce heat to medium.Cook 2 minutes more or until underside is golden brown. Carefully invert each pancake onto a large flat plate, then slide each pancake back into each skillet;cook 5 minutes more.
- Place the skillets in the oven and bake until the potatoes are tender, 10 minutes.
- Meanwhile, beat the eggs, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.Heat the remaining 1 tablespoon butter over medium heat. Add the eggs and scramble until lightly cooked, about 3 minutes.
- Slide the galettes onto two serving plates.Spread each generously with the dill cream and top with the salmon.Sprinkle with 1 teaspoon lemon juice and a pinch of pepper.Carefully place the eggs on top.Cut into portions and garnish with chopped chives and salmon caviar.Serve immediately with the remaining dill cream.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 13 grams, Carbohydrate 35 grams, Fat 29 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 14 grams, Sodium 918 milligrams, Sugar 4 grams, TransFat 0 grams
CRISP POTATO SLICES WITH CAVIAR
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield Makes about 40 appetizers
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Slice the potatoes 1/8 of an inch thick. Toss the potato slices with the olive oil. Lay the potato slices on a baking sheet. Bake for 10 minutes, or until the potato slices are crisp. Remove the potatoes from the oven and allow to cool. In a small bowl, combine the goat cheese and the sour cream. Season with salt and pepper. Using a pastry bag, pipe small rosettes of the goat cheese mixture onto the potato slices. Sprinkle with a few red pepper brunoise. Place some caviar on top of the goat cheese rosette.
CRISPY POTATO GALETTE WITH DILL CREAM, SMOKED SALMON AND STURGEON AND OSETRA CAVIAR
Steps:
- 1.Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper. 2.Heat 2 non-stick sauté pans over high heat until nearly smoking. Divide remaining butter between two pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Sauté until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a 425°. oven for 10 minutes. 3.In a bowl, mix together shallots, dill, crème fraîche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well. 4.Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon and sturgeon. Lightly brush the salmon and sturgeon with olive oil, then sprinkle with black pepper and remaining lemon juice. 5.Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately.
CRISP POTATO GALETTE WITH SMOKED SALMON AND CAVIAR
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.
- Heat 2 non-stick saute pans over high heat until nearly smoking. Divide remaining butter between the 2 pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a preheated 425 degree F. oven for 10 minutes.
- Prepare dill cream: In a bowl, mix together shallots, dill, creme fraiche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.
- Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon. Lightly brush smoked salmon with olive oil, then sprinkle with black pepper and remaining lemon juice. Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately.
CRISPY SALMON WITH MIXED SEEDS
This recipe produces not only silky salmon with a crunchy coating of fragrant seeds, but also a shatteringly crisp skin. That's all thanks to yogurt, which secures the seeds to the salmon and caramelizes into a crust when cooked. Mix assertive and mild seeds for a balance of textures and flavors, or swap in a ready-made seed mix like everything bagel spice or dukkah. Eat the seared salmon with more yogurt, as well as a squeeze of citrus and tuft of herbs for freshness.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely chop 2 tablespoons of the herbs, and set aside the remaining herbs in a small bowl or measuring cup. Finely grate 1 1/2 teaspoons lemon zest. In a medium bowl, stir together the chopped herbs, lemon zest and yogurt. Season with salt. Transfer 3 tablespoons of the yogurt to a small bowl. To the small bowl, add the sesame seeds, fennel seeds and black pepper. Stir to combine.
- Pat the salmon dry. Season both sides lightly with salt. Spread the seeded yogurt evenly over the flesh side of the salmon. (This will be a thin layer; you'll still be able to see the flesh through the yogurt in spots).
- Coat the bottom of a large (12-inch) nonstick skillet with the oil. Add the fish skin side down, then place the skillet over medium heat. Cook until the skin releases easily from the pan and the flesh is opaque 3/4 of the way up the sides, 10 to 12 minutes.
- Meanwhile, thin the remaining yogurt with water (about 1 to 2 tablespoons) until it's saucy and spoonable. Lightly dress the herbs with a squeeze of the lemon, then cut the remaining lemon into wedges for serving.
- When the salmon is nearly cooked through, flip the fish, and swirl so the oil goes under the fish. Cook until the seeds are fragrant and the fish releases easily from the pan, 1 to 2 minutes. (Reduce or turn off the heat, if burning). Gently transfer the fish to plates skin side up so it doesn't get soggy. Eat with the yogurt sauce, herb salad and lemon wedges.
SMOKED SALMON AND CAVIAR SALAD
This is such a classy meal, it looks fantastic and the flavours are wonderful. We've had it as a brunch for two. I've increased the quantities and had it as meal for 4-6, or it can be served as a starter.
Provided by Annetty
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil, steam or microwave potatoes until just tender; drain.
- Preheat oven to very hot.
- Halve potatoes, place, cut-side up on lightly oiled oven tray, drizzle with oil, bake for 15 minutes or until crisp and brown, turning occasionally.
- Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways.
- Cut salmon into strips.
- AVOCADO PUREE.
- Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth.
- Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.
Nutrition Facts : Calories 550.2, Fat 22.7, SaturatedFat 6.6, Cholesterol 72.4, Sodium 918, Carbohydrate 60.4, Fiber 13.5, Sugar 6.5, Protein 29.8
More about "crisp potato galette with smoked salmon and caviar recipes"
CRISPY POTATO GALETTE WITH DILL CREAM, SMOKED SALMON …
From foodandwine.com
Servings 4-6Category Appetizers, Hors D'oeuvres
- Heat 2 non-stick sauté pans over high heat until nearly smoking. Divide remaining butter between two pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Sauté until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a 425°. oven for 10 minutes.
- In a bowl, mix together shallots, dill, crème fraîche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.
- Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon and sturgeon. Lightly brush the salmon and sturgeon with olive oil, then sprinkle with black pepper and remaining lemon juice.
STURGEON RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 1 min
10 BEST STURGEON RECIPES | YUMMLY
From yummly.com
4/5 (1)
RECIPE: WOLFGANG PUCK'S CRISPY POTATO GALETTE - CBS NEWS
From cbsnews.com
Estimated Reading Time 1 min
10 BEST STURGEON FISH RECIPES | YUMMLY
From yummly.com
POTATO RECIPES | JAMIE OLIVER
From jamieoliver.com
CRISPY POTATO GALETTE WITH SMOKED FISH AND DILL CRèME ...
From foodandwine.com
Servings 4Total Time 50 mins
- In a bowl, stir the crème fraîche with the shallot, dill and the 2 teaspoons of lemon juice. Season with salt and pepper. Whisk the mixture until thickened, about 30 seconds.
- Preheat the oven to 425°. On a box grater, coarsely shred the potatoes. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. In a bowl, combine the potatoes with the 2 tablespoons of melted butter and season with salt and pepper.
- In a small nonstick skillet, melt 1 tablespoon of the butter. Add half of the potatoes and pat them into a disk about 1/2 inch thick. Cook over moderately high heat, turning once, until golden, 3 minutes per side. Transfer the potato galette to a baking sheet. Repeat with the remaining 1 tablespoon of butter and potatoes. Bake the galettes for 10 minutes, until cooked through and crisp; transfer to a platter and let stand for 15 minutes.
- Spoon the shallot-dill crème onto the galettes and top with the smoked fish. Lightly brush the fish with olive oil and lemon juice and season with salt and pepper. Garnish with chives and caviar. Serve right away.
WOLFGANG PUCK | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
10 BEST STURGEON RECIPES | YUMMLY
From yummly.co.uk
4/5 (1)
BOB EDWARDS' THANKSGIVING FANTASY FEAST : NPR
From npr.org
Estimated Reading Time 4 mins
SALMON RECIPES - YAHOO.COM
From yahoo.com
CHRISTMAS APPETIZER RECIPES | MARTHA STEWART
From marthastewart.com
SMOKED SALMON RECIPES - NYT COOKING
From cooking.nytimes.com
CRISP POTATO GALETTE WITH SMOKED SALMON AND CAVIAR RECIPE
From crecipe.com
10 BEST STURGEON FISH RECIPES | YUMMLY
From yummly.co.uk
CRISPY POTATO GALETTES WITH ROSEMARY AND GARLIC, AND ...
From cooked.com
SALMON CAVIAR RECIPES - NYT COOKING
From cooking.nytimes.com
BEST CAVIAR RECIPES | FOOD & WINE
From foodandwine.com
SMOKED SALMON WITH CAVIAR ON A CRISP POTATO PANCAKE
From bigoven.com
POTATO GALETTE WITH SMOKED SALMON AND DILL CREME FRAICHE ...
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love