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.
POTATO CAKES WITH SMOKED SALMON
Irish potato cakes given a modern twist with a classic New York bagel topping
Provided by Emma Lewis
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 8
Steps:
- Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.
- Weigh out 250g of the mash and place in a bowl (you shouldn't have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
- Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.
Nutrition Facts : Calories 394 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 4.35 milligram of sodium
MINI POTATO BASKETS, SMOKED SALMON & TOASTED CAPERS #5FIX
5-Ingredient Fix Contest Entry. A savory, delicious appetizer that looks as amazing as it tastes! The potato baskets are the perfect base for the luscious cream cheese and silky salmon. Pungent toasted capers add a surprising punch! The recipe could also be made in a standard size muffin tin and served for breakfast/brunch.
Provided by queencuisine_106142
Categories Potato
Time 35m
Yield 24 appetizers, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
- Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds.
- Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and sauté until lightly browned and toasted. Remove to a paper towel-lined plate.
- Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers.
- Makes 24. Serves 8-12.
BAKED POTATOES WITH SMOKED SALMON AND CAPERS
These warm potato-smoked salmon bites will be the hit of your next party. Smoked salmon is mixed with fresh yogurt, dill, and capers, and tops crispy potato skins.
Provided by Magda
Categories Seafood Appetizers
Time 1h32m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush potatoes with 2 tablespoons olive oil, sprinkle with salt, and place on a baking sheet.
- Bake in the preheated oven until easily pierced with a knife, about 1 hour. Cool until they can be easily handled.
- Halve potatoes lengthwise and scoop out some of the flesh, leaving a small amount on the skins. Cut hollowed out potato halves in half so you end up with quarters.
- Melt butter and remaining 1 tablespoon olive oil in a small skillet and season with salt and pepper. Brush melted butter mixture onto potatoes and place back on the baking sheet.
- Bake at 400 degrees F (200 degrees C) until golden, 12 to 15 minutes. Cool slightly before filling.
- Drizzle salmon with lemon juice. Combine salmon, Greek yogurt, chopped dill, and capers until well combined. Spoon small dollops of filling into each quartered potato and garnish with dill fronds.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 10.9 g, Cholesterol 11.5 mg, Fat 10.8 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 3 g, Sodium 206.7 mg, Sugar 1.1 g
SMOKED SALMON AND MASHED POTATOES SALAD #5FIX
5-Ingredient Fix Contest Entry. Mashed potatoes, olives and smoked salmon salad. Season with simply olive oil, salt and pepper. Fancy appetizer.
Provided by Hidemi
Categories Potato
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a bowl, combine smoked salmon, grated garlic and olive oil. Mix well.
- 2. Slice olive thinly.
- 3. On each serving plate, put 1/4 cup mashed potatoes, half of chopped olives and 1/4 cup mashed potatoes Press the top gently with spoon or fork and then put 1/4 cup chopped smoked salmon. Sprinkle black pepper on top. Make one more serving. (if mousse pasty ring is available, it is easier to set and looks nicer).
Nutrition Facts : Calories 113.8, Fat 8.7, SaturatedFat 1.4, Cholesterol 10.4, Sodium 355.8, Carbohydrate 0.2, Protein 8.3
SHREDDED POTATO BASKETS WITH CHEESE AND BACON #5FIX
5-Ingredient Fix Contest Entry - This is my tasty version of a popular appetizer served at a local restaurant. The crispy yet chewy "baskets" made with the shredded potatoes (hashbrowns) takes this side dish to the next level and is a family favorite.
Provided by Souxie
Categories Pork
Time 40m
Yield 12 baskets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
- In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture "sticks together". Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a "well" in each.
- Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until "baskets" are golden brown and cheese and bacon is hot, melted and bubbly.
- Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.
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