Potato And Smoked Salmon Pancakes With Creamy Dill Sauce Recipes

CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE

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

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.

SMOKED SALMON ON POTATO PANCAKES WITH DILL CREME FRAICHE

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

SHREDDED POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat 1/4 cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200°F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream.

HASH BROWN PANCAKES WITH SMOKED SALMON & DILL CREAM

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.,

POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Preheat oven to 250 degree F.
• In a small bowl mix together sour cream, dill and salt until well blended and put in refrigerator.
• Heat butter in large skillet over medium low heat. Add onions to pan, stirring occasionally until onions are softened, then sprinkle with brown sugar, and continue cooking, stirring until onions are tender and golden brown. If onions are cooking too fast, reduce heat to low. Remove to a bowl to cool.
• While onions are cooking, grate potatoes. Squeeze potatoes in paper towels to release as much liquid as possible.
• Place potatoes in medium bowl and stir in egg, fennel seed, flour, salt, pepper and baking powder until well blended.
• Heat enough oil to cover bottom of large non-stick skillet over medium high heat. Scoop approximately 1/3 cup portions of potato mixture into hot oil, flattening with the back of a spatula into 4" pancakes.
• Fry in oil until bottoms are golden brown, then flip over and fry until that side is done, keeping in mind that the first side will usually take longer to brown than the second.
• Remove to a plate lined with paper towels and keep warm in oven, and repeat procedure until batter is gone, adding more oil as needed.
• Place pancakes on plate, and divide sour cream mixture, then onions, then salmon evenly among pancakes.
• Serve hot.

POTATO PANCAKES WITH SMOKED SALMON, CAVIAR AND DILL CREAM

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.

CREAMY POTATO GRATIN WITH SMOKED AND FRESH SALMON

Steps:

• Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a small bowl, mix 1 tablespoon of boiling water with the saffron and set aside for 20 minutes (longer is fine).
• Cook the potatoes: In a large bowl, use your hands to mix the potatoes with 2 tablespoons of the oil, 1/2 teaspoon salt and plenty of pepper. Spread out on 2 large parchment-lined baking sheets (baking trays) and roast for 20 minutes, or until soft and caramelized. Set aside to cool.
• Cook the greens: In a large skillet with a tight-fitting lid, heat 2 tablespoons of the oil over medium-high heat. Once hot, add the anchovy and garlic and fry just until the garlic is starting to brown, 30 seconds to 1 minute. Add half the spinach, stir through for a minute to wilt slightly, and then add the remaining half. Cover for 1 to 2 minutes to wilt some more, then remove the lid and cook for 7 to 8 minutes, stirring frequently, until all the moisture has evaporated and the spinach has begun to dry out. Raise the heat as needed to cook off the liquid. Turn off heat and stir in herbs. Stir in half the capers and set aside.
• Using your hands, mix the fresh and smoked salmon with 1/3 teaspoon of salt in a bowl, separating the layers of smoked salmon in the process. Set aside.
• Make the custard: In a medium saucepan, whisk together the saffron and its soaking water, egg yolks, cornstarch (cornflour), lemon zest, 1/2 teaspoon of salt and plenty of pepper until smooth. Pour in the milk and cream and whisk until combined. Place over medium heat and cook, whisking continuously to prevent the custard from scorching or sticking to the bottom of the pan. Cook for 4 to 5 minutes, until steaming and starting to thicken. Remove from the heat and set aside.
• When ready to bake, heat the oven to 400 degrees Fahrenheit/200 degrees Celsius. To assemble, start by layering half the potatoes at the bottom of a baking dish. (A deep 8-by-8-inch square, 9-inch round, or 20-by-30-centimeter rectangle will all work.) Top with half the spinach mixture followed by all the salmon. Top with the remaining potatoes and then the spinach. Pour the custard over evenly and bake for 25 to 30 minutes, or until the custard has set and is starting to brown. (If your custard seems dangerously close to the top of the pan, place it on a foil-lined baking sheet to catch any drips.) Remove from the oven and set aside for 5 minutes.
• In a small saucepan, combine remaining capers with the remaining 1 tablespoon oil over high heat. (The oil should just cover the capers, so you may need to add a touch more oil, depending on the size of your pan.) Fry the capers in the oil for 1 to 2 minutes, stirring frequently, until the capers have opened up and become crisp.
• Spoon the fried capers over the gratin, garnish with fresh dill, and serve warm with lemon wedges.