IRISH POTATO SALMON CAKES WITH HORSERADISH SAUCE
My sister saw this recipe on the net somewhere and she gave it to me. I have not tried it yet, but she did and she said they were very GOOD !
Provided by Shirl J 831
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In small pan, cook bacon until lightly browned but not crisp, approx 3 minute
- Coarsely grate potatoes into large bowl.
- Add the bacon, cheese, oats, salmon, horseradish, and salt & pepper.
- Add egg and stir to bind together.
- Form into 8 small potato cakes and dust with flour.
- The recipe does not call for them to be pan fried, however my sister did.
- About 5-10 min each side, then served with sauce.
Nutrition Facts : Calories 250, Fat 19.6, SaturatedFat 11, Cholesterol 87.6, Sodium 297.9, Carbohydrate 10.8, Fiber 1.2, Sugar 0.9, Protein 8.3
CRISPY POTATO HORSERADISH CAKES
Provided by Michael Symon : Food Network
Categories appetizer
Time 44m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
- In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve.
- To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.
POTATO AND HORSERADISH CRUSTED SALMON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack about 4 inches from the broiler element and preheat.
- Put the potato in a medium saucepan, cover with water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower the heat, and simmer until very tender, about 10 minutes. Drain and cool slightly.
- Meanwhile, preheat a large skillet over medium-high heat. Add 2 tablespoons of the butter and heat. Season the salmon all over with salt and pepper. When the butter's foaming subsides, place the salmon, in the skillet and cook, turning once, until well-browned, about 1 1/2 minutes per side. Transfer to a baking sheet.
- Put the cooked potatoes in a small bowl with the 2 teaspoons salt, 2 tablespoons butter, half-and-half, and horseradish and, using a fork, mash until fluffy. Season with pepper, to taste.
- Melt the remaining 2 tablespoons butter in a small saucepan. Using your hands, press about 1/4 of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.
- Place the salmon under the broiler and cook until still slightly pinkish inside and the crusts are golden brown, about 10 minutes. Transfer to serving platter and garnish with the chive segments. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
SALMON CAKES WITH HORSERADISH CAPER SAUCE
I think these would be nice also if you made them small, and served them as an appetizer. From Holly Clegg.
Provided by Vino Girl
Categories Onions
Time 23m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- TO MAKE SAUCE: Stir together mayonnaise, horseradish, lemon juice, onion, and capers. Refrigerate.
- TO MAKE PATTIES: Trim salmon and cut into pieces; place in the food processor or chop finely by hand. Add the onion, mayonnaise, dill weed, and bread crumbs; mix well. Add salt and pepper to taste. Coat a skillet with nonstick cooking spray and heat. Make the salmon mixture into 6 patties and brown the patties over a high heat for 1 minute. Lower heat and continue cooking for a few minutes; turn over and continue cooking about 3 more minutes. Serve with Horseradish Caper Sauce.
Nutrition Facts : Calories 214.4, Fat 9.6, SaturatedFat 1.6, Cholesterol 55.5, Sodium 409.1, Carbohydrate 10.3, Fiber 0.9, Sugar 2.2, Protein 20.6
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