Mustard Dill Pancakes With Smoked Salmon And Caviar Recipes

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CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE



Crispy Potato Pancake with Smoked Salmon and Dill-Caper Vinaigrette image

Provided by Geoffrey Zakarian

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon finely minced shallot
1/2 cup canola oil
1/4 cup olive oil
1 tablespoon capers, finely minced
1 tablespoon finely minced dill
Freshly cracked black pepper
1/4 small Spanish onion
2 russet potatoes (about 1 pound)
Kosher salt
3 tablespoons Clarified Butter, recipe follows
16 slices smoked salmon
1/2 cup creme fraiche, lightly whipped
1/4 cup dill fronds
5 tablespoons unsalted butter, cut into cubes

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 AND SMOKED SALMON PANCAKES WITH CREAMY DILL SAUCE



Potato and Smoked Salmon Pancakes with Creamy Dill Sauce image

Blogger Lauren Keating of Healthy-Delicious shares a Scandinavian treat.

Provided by Lauren Keating

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 11

1 egg
1/2 cup fat-free (skim) milk
1 container (6 oz) Greek Fat Free plain yogurt
3/4 cup Gold Medal™ whole wheat flour
5 russet potatoes (about 1 1/2 lb), peeled
1 small onion
4 oz smoked salmon, chopped
2 tablespoons vegetable oil
1 tablespoon fat-free (skim) milk
1 tablespoon chopped fresh dill weed
Dash pepper

Steps:

  • In large bowl, beat egg, 1/2 cup milk and 2 tablespoons of the yogurt. Stir in flour to make a thin batter.
  • Shred potatoes and onion into batter. Stir in salmon.
  • In 10- to 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Using 1/4-cup measuring cup, scoop batter into skillet to make each pancake. Gently press down on top of each pancake with pancake turner to flatten. Cook 2 minutes on each side or until pancakes are golden brown and crispy. Add remaining tablespoon oil as needed.
  • To make sauce, stir together remaining yogurt, 1 tablespoon milk and the dill. Season to taste with black pepper. Serve sauce with pancakes.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE



Quick Poached Salmon with Dill Mustard Sauce image

This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.

Provided by Karena

Categories     Seafood     Fish     Salmon

Time 30m

Yield 4

Number Of Ingredients 9

½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

Steps:

  • In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
  • In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g

MUSTARD-DILL PANCAKES WITH SMOKED SALMON AND CAVIAR



Mustard-Dill Pancakes with Smoked Salmon and Caviar image

Categories     Dairy     Fish     Mustard     Appetizer     Cocktail Party     Wedding     Seafood     Salmon     Winter     Engagement Party     Party     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 as a first course

Number Of Ingredients 11

1 1/4 cups milk (do not use nonfat)
3 tablespoons Dijon mustard
1 large egg
1 tablespoon yellow mustard seeds
1 cup all purpose flour
2 teaspoons baking powder
3 tablespoons (about) butter, melted
2 tablespoons chopped fresh dill
1 pound thinly sliced smoked salmon
1/2 cup sour cream
4 ounces caviar

Steps:

  • Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven.
  • Top pancakes with salmon. Spoon sour cream over. Top with caviar.

SMOKED SALMON ON POTATO PANCAKES WITH DILL CREME FRAICHE



Smoked Salmon on Potato Pancakes with Dill Creme Fraiche image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     appetizer

Time 40m

Yield 30 servings

Number Of Ingredients 14

1 cup all-purpose flour
1 1/2 pounds Yukon gold potatoes, rinsed and roughly chopped
2 large eggs
1/2 cup chopped shallots
Kosher salt and freshly ground black pepper
Canola oil
1 pound thinly sliced smoked salmon
Dill Creme Fraiche, recipe follows
3 ounces fresh salmon roe
3 tablespoons chopped fresh dill
1 cup creme fraiche
2 tablespoons chopped fresh dill
1 teaspoon lemon juice
Salt and freshly ground black pepper

Steps:

  • In the bowl of a food processor, add the flour, potatoes, eggs, and shallots. Pulse until everything is blended but the consistency of the batter is chunky. Season, to taste, with salt and pepper.
  • In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to serving platters and allow them to cool to room temperature.
  • To serve, top each pancake with a small slice of smoked salmon, then about a teaspoon of Dill Creme Fraiche, then top with 1/2 teaspoon of salmon roe in the center. Garnish with chopped fresh dill and serve.
  • Dill Creme Fraiche:
  • Stir all ingredients together in a bowl and refrigerate until ready to use.
  • Yield: 1 cup

HASH BROWN PANCAKES WITH SMOKED SALMON & DILL CREAM



Hash Brown Pancakes with Smoked Salmon & Dill Cream image

On weekends when I was growing up, pancakees, salmon and bagels were our brunch staples. Now, I combine the concepts and use whipped cream instead of cream cheese. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup heavy whipping cream
1-1/8 teaspoons dill weed, divided
4 cups frozen shredded hash brown potatoes, thawed
2 large eggs, beaten
2 tablespoons minced chives
1/4 teaspoon salt
1 package (3 to 4 ounces) smoked salmon or lox

Steps:

  • Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate., Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm., To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.,

Nutrition Facts : Calories 187 calories, Fat 11g fat (6g saturated fat), Cholesterol 125mg cholesterol, Sodium 350mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

SMOKED SALMON WITH MUSTARD AND DILL



Smoked Salmon With Mustard and Dill image

Make and share this Smoked Salmon With Mustard and Dill recipe from Food.com.

Provided by dicentra

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups wood chips
1 tablespoon minced fresh dill
1 tablespoon fresh lemon juice
3 tablespoons sweet-hot mustard
1/2 teaspoon salt
1 (1 1/2 lb) salmon fillets
cooking spray

Steps:

  • Soak wood chips in water 30 minutes; drain.
  • Combine dill, juice, mustard, and salt, stirring well. Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon. Cover and refrigerate 20 minutes.
  • Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.
  • Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan.
  • Coat grill rack with cooking spray; place on grill. Place salmon, skin side down, on grill rack over foil pan on unheated side.
  • Close lid; cook 35 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutrition Facts : Calories 217.4, Fat 7.5, SaturatedFat 1.4, Cholesterol 78.4, Sodium 418.7, Carbohydrate 0.3, Sugar 0.1, Protein 35

POTATO PANCAKES WITH SMOKED SALMON, CAVIAR AND DILL CREAM



Potato Pancakes With Smoked Salmon, Caviar and Dill Cream image

Recipe by Wolfgang Puck who is best known for putting smoked salmon, caviar and dill-flecked crème fraîche on his designer pizzas, he also loves this trio of toppings with his exceptionally crispy potato pancakes, a dish he makes frequently when cooking at home. All three garnishes are wonderfully decadent together; still, you can leave out the smoked salmon or the caviar. From: Wolfgang Puck's Home Cooking, Best Recipes of 2007. Starters and Hors d'Oeuvres, Pairing of the Day, August 2008, Published August 2007. Pairing Suggestion:These crisp potato pancakes seem to hark back to Puck's Austrian heritage, so serving them with an Austrian wine feels appropriate-especially since dry Riesling's mineral and apple notes pair so well with the smoked salmon and caviar toppings. Look for the herbal 2005 Loimer Langenlois Terrassen or the citrus-inflected 2006 Stadt Krems Grillenparz. These can be dressed up or otherwise - such as at a brunch with Champagne :) or Champagne Punch for New Year's Day or you can serve them at a Cocktail Party. I love these, that goes without saying! ;)

Provided by Manami

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup creme fraiche or 1/2 cup sour cream
1 teaspoon chopped dill
1 teaspoon fresh lemon juice
kosher salt
fresh ground black pepper
1 tablespoon snipped chives
2 medium baking potatoes, peeled (1 pound)
1 small onion
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 cup vegetable oil
1/2 lb thinly sliced smoked salmon
2 ounces caviar

Steps:

  • In a small bowl, stir the creme fraiche 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.
  • Arrange the potato pancakes on a platter.
  • Serve warm, with the dill cream, smoked salmon and caviar.

Nutrition Facts : Calories 363.3, Fat 29.7, SaturatedFat 7.9, Cholesterol 126.7, Sodium 489.8, Carbohydrate 13.4, Fiber 1.1, Sugar 1, Protein 11.9

SMOKED SALMON WITH MUSTARD-DILL SAUCE



Smoked Salmon with Mustard-dill Sauce image

Categories     Fish     Herb     Mustard     No-Cook     Quick & Easy     Lunch     Buffet     Vinegar     Salmon     Honey     Party     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup corn oil
1/4 cup honey mustard
4 teaspoons Dijon mustard
1 tablespoon sugar
2 teaspoons white wine vinegar
3 tablespoons chopped fresh dill
1 pound sliced smoked salmon

Steps:

  • Whisk first 5 ingredients in medium bowl to blend. Stir in dill. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.) Serve salmon with sauce.

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