Crispy Potato Pancake With Smoked Salmon And Dill Caper Vinaigrette Recipes
CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE
Provided by Geoffrey Zakarian
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a small mixing bowl, combine the mustard, vinegar and shallots. Whisk in the canola and olive oils to emulsify the dressing, and then fold in the capers and dill. Season with pepper only, as the capers are salty.
- On the large-hole side of a box grater, grate the onion into a strainer set over a bowl. Then, peel the potatoes. It is important to work quickly to avoid potato oxidation. You do not want to store the potatoes in water, as the starch will be washed away. Using the large-hole side of the box grater, grate the potatoes into the strainer. Press out the liquid and discard. Toss the potatoes with the onions and season with salt and pepper.
- In an 8-inch nonstick saute pan set over medium-high heat, melt the Clarified Butter. It will seem like a lot of butter. Pack the potatoes into the pan, so that the layer is 1/2-inch thick. Saute the potatoes until the bottom just starts to brown, 5 to 7 minutes. Carefully and gently flip the potato pancake onto a small plate browned-side up. Then slide the potato pancake back into the pan and brown on the other side over medium-high heat. Place in the oven and cook until evenly golden, another 10 to 15 minutes. Drain the potato pancake on a paper towel and cut into quarters.
- Roll the smoked salmon into rosettes. Top the potato pancake slices with the smoked salmon rosettes, a few dollops of creme fraiche and the dill fronds. Drizzle with the vinaigrette before serving.
- Heat the butter in a heavy-duty saucepan over very low heat until it's melted. Simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.
- Once the butter stops spluttering and no more foam seems to be rising to the surface, remove from the heat and skim off the foam with a spoon.
- Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container.
- Carefully pour the warm butter through the cheesecloth-lined strainer into the container, discarding any solids from the bottom of the pan.
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- Grate the potatoes: Grate half of the potatoes and the onion on the big holes of a box grater, then grate the remaining potatoes on the small holes of a box grater. Mix together with 1 teaspoon of salt and let stand for 15 minutes.
- Drain the potatoes: After this time squeeze out as much water as you can from the potatoes, reserving the water in another bowl (!) (I'm just taking a handful of grated potatoes and squeeze them out with my hands, but you can also use a fine mesh-strained and a spoon or wrap the potatoes in a clean kitchen cloth to do it). Discard the liquid from the bowl, leaving a thick white paste that will be at the bottom of the bowl (potato starch).
- Combine with the other ingredients: Combine the grated and drained potatoes and onion with a lightly beaten egg, and potato starch together. Season lightly with salt (the mixture should be at this point lightly salty) and generously with black pepper.
- Fry: Pour a couple of tablespoons of frying oil into the pan and warm it up over medium or medium-high heat (the amount of oil will depend on how big the pan is, there should be enough oil to cover a minimum of 1/3 of the thickness of the pancakes, and better would be at least 1/2 of their thickness). When the oil is hot, scoop 3-4 heaped tablespoons of batter onto the pan (or as many as will fit in your pan without overcrowding the pancakes, about 1 heaped tablespoon of batter per pancake), flatten it with a fork into rounds about 1/4 - 1/3 inch (1/2 - 3/4 cm) thick. Cook until golden then flip over and cook on the other side until golden. Transfer to a plate lined with paper towels to drain the excess fat.
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- Heat a few tablespoons of the oil in a cast iron skillet. Meanwhile, mix mashed potatoes, egg and green onions in a bowl. Put some flour on a plate and season with salt and pepper. Scoop the mashed potato mixture with an ice cream scoop and drop it into the flour, tossing to coat. Tap off excess flour, and add to skillet, pressing down on the top slightly with a spatula. Repeat with remaining mashed potatoes.
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- In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve.
- In a food processor or on a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry.
- In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
- In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.
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