Crisp Potato Galette With Smoked Salmon And Caviar Recipes

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SWEET POTATO BLINIS WITH CURED SALMON, CREME FRAICHE, AND CAVIAR



Sweet Potato Blinis with Cured Salmon, Creme Fraiche, and Caviar image

Provided by Food Network

Categories     appetizer

Time 47m

Yield 4 servings

Number Of Ingredients 13

2 large sweet potatoes, peeled and cut into 2-inch pieces
2 tablespoons honey
4 tablespoons unsalted butter, softened, plus 2 ounces
1 cup milk
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup creme fraiche
2 ounces caviar, your choice
1/2 pound gravlax or other cured salmon, sliced thinly
Dill sprigs, for garnish

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



Sterling Gold Caviar, Smoked Salmon and Potato Napoleon image

Provided by Ming Tsai

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 large russet or kennebeck potatoes, peeled
4 tablespoons creme fraiche
1/4 cup chopped chives plus chive points for garnish
4 ounces thinly sliced smoked salmon
2 ounces Sterling Gold Caviar or osetra
Freshly coarse-cracked black pepper

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



Fresh Chum Salmon Caviar image

Provided by Food Network

Categories     appetizer

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 4

4 cups canning or pickling salt
1 gallon cold water
2 skeins (egg sacks) fresh chum salmon eggs (Eggs of other salmon species may be substituted, but curing time will be different as noted below)
1 to 2 tablespoons olive oil

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



Wolfgang Puck's Crisp Potato Galette With Scrambled Eggs image

Provided by Jonathan Reynolds

Categories     brunch, sauces and gravies, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

1/2 cup crème fraîche or sour cream
3 shallots, minced
1 tablespoon chopped fresh dill
1 tablespoon plus 1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
3 large baking potatoes (2 3/4 pounds), peeled and shredded
7 tablespoons clarified butter
8 large eggs
1/2 pound smoked salmon, thinly sliced
2 tablespoons snipped fresh chives
3 ounces salmon caviar

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



Crisp Potato Slices with Caviar image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield Makes about 40 appetizers

Number Of Ingredients 8

2 Idaho potatoes, sliced very thin
2 tablespoons olive oil
1 cup of soft goat cheese
1/4 cup of sour cream
Salt
Freshly ground black pepper
1/2 cup red pepper brunoise
Caviar

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



CRISPY POTATO GALETTE WITH DILL CREAM, SMOKED SALMON AND STURGEON AND OSETRA CAVIAR image

Categories     Fish     Appetizer

Yield 4-6 servings

Number Of Ingredients 7

3 potatoes
peeled and grated 1/2 pound clarified butter 1/2 pound smoked salmon
thinly sliced 1/2 pound smoked sturgeon
thinly sliced 1/2 cup crème fraîche or sour cream 3 shallots
minced 5 sprigs fresh dill
chopped Juice of 1 lemon Pinch of black pepper 1 tablespoon olive oil 1/2 bunch fresh chives
chopped 3 ounces 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



Crisp Potato Galette with Smoked Salmon and Caviar image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 potatoes, peeled and grated
1/2 pound clarified butter
Salt and pepper
1 pound smoked salmon, thinly sliced
3 shallots, minced
5 sprigs fresh dill, chopped
1/2 cup creme fraiche or sour cream
1 lemon, juiced
Pinch black pepper
1 tablespoon olive oil
1/2 bunch fresh chives, chopped
3 ounces caviar

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



Crispy Salmon With Mixed Seeds image

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

1 1/2 cups loosely packed soft herb leaves and tender stems (such as mint, dill, cilantro or parsley, or a combination)
1 lemon or lime
1 cup full-fat Greek yogurt
Kosher salt
1 tablespoon sesame, millet or sunflower seeds
1 1/2 teaspoons fennel, cumin or coriander seeds
1/2 teaspoon black pepper
4 (6-ounce) skin-on salmon fillets
1 tablespoon neutral oil, such as canola or grapeseed

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



Smoked Salmon and Caviar Salad image

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

1 1/4 kg kipfler potatoes
1 tablespoon olive oil
500 g fresh asparagus, trimmed
400 g smoked salmon, sliced
100 g mesclun or 100 g any other mixed salad greens
25 g red caviar
1 avocado
1/2 cup sour cream
1 tablespoon fresh dill
2 tablespoons lime juice

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

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