SMOKED FISH & POTATO LATKES SHARING PLATTER
Pan-fry potato patties until golden, then serve with smoked salmon, mackerel and a creamy sauce as part of a sharing seafood platter
Provided by Jenny White
Categories Buffet, Starter
Time 45m
Number Of Ingredients 13
Steps:
- Soak the potatoes in cold water for 1 hr, drain, then cut into quarters. Cook in boiling salted water for 5 mins, drain and set aside until cool enough to handle. Coarsely grate and transfer to a bowl.
- Stir in the onion, garlic, flour, egg and plenty of seasoning. Divide the mixture into 24 and shape into small patties (known as latkes). Heat a little of the butter and oil in a large non-stick frying pan and fry the latkes over a medium heat for 3-4 mins each side until golden brown (you will need to do this in batches, add more butter and oil each time). Drain on kitchen paper and keep warm.
- Mix the crème fraîche, herbs and horseradish sauce together and season. Spoon the mixture into a serving bowl. Slice the smoked salmon into strips and break the smoked mackerel into bite-sized pieces. Arrange on a serving platter with the potato latkes, herby crème fraîche and some lemon wedges.
Nutrition Facts : Calories 319 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.5 milligram of sodium
POTATO LATKES WITH SMOKED SALMON, CREME FRAICHE, AND AMERICAN FARMED CAVIAR
Provided by Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
- Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper.
- In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side.
- Top each latke with smoked salmon, creme fraiche, and American farmed caviar.
POTATO LATKES WITH SMOKED SALMON AND CREME FRAICHE
If you cant find or dont have creme fraiche try: ...Take 1 cup of heavy whipping cream and 1 tablespoon of buttermilk. Shake and let sit on kitchen counter for 12-16 hours until thick enough (depending on the temperature in the kitchen.) Then refrigerate. Voila...fresh.
Provided by Honeym
Categories Potato
Time 35m
Yield 12 latkes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes.
- Add eggs, flour, salt and pepper to potatoes.
- Heat oil to 350 degrees.
- Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
- Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche.
- Or insted of creme fraiche and tarragon you can try: creme fraiche, 1 tbsp dill, finely chopped, 2 tbsp horseradish, 1 tsp lemon zest.
Nutrition Facts : Calories 478.5, Fat 21, SaturatedFat 8.9, Cholesterol 160.3, Sodium 1109.2, Carbohydrate 53.4, Fiber 4.6, Sugar 3, Protein 19.9
POTATO LATKES WITH SMOKED SALMON, CAVIAR, AND TARRAGON CRèME FRAîCHE
Provided by Ted Allen
Categories Dairy Fish Potato Appetizer Brunch Hanukkah Seafood Salmon Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 20 latkes
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Working in batches, wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes. Mix next 4 ingredients into potato mixture.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
- Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche, then caviar.
SWEET POTATO BLINIS WITH CURED SALMON, CREME FRAICHE, AND CAVIAR
Steps:
- Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork. Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill. In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended.
- Melt the remaining butter and reserve. Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side. Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree F. oven for 5 minutes before serving.
- To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar.
POTATO PANCAKES WITH SMOKED SALMON, CAVIAR AND DILL CREAM
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
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
POTATO LATKE WITH SMOKED SALMON (CRIQUE STEPHANIOISE)
Provided by Joan Nathan
Categories dinner, main course
Time 45m
Yield About 2 large criques or 10 small criques
Number Of Ingredients 16
Steps:
- Put the grated potato in a medium bowl. With a wooden spoon, stir in the egg, chives, parsley and olives. Season with salt and pepper, and stir well to combine.
- To make large criques, warm 1 1/2 tablespoons of the olive oil in a medium nonstick pan over high heat. With your fingers, scoop out one half of the potato mixture, squeeze out the excess liquid between your hands and drop in the center of the pan. Using a fork or spatula, flatten the mixture firmly. Cook the crique over low to medium heat for about 6 to 8 minutes, until golden brown. Flip and cook for an additional 3 to 4 minutes, or until the exterior is crisp and golden brown and the interior is tender. Repeat using the remaining olive oil and potato mixture.
- To make small criques, lightly brush the insides of three 3 1/2-inch-diameter ring molds with olive oil. Heat the pan with additional oil, and place the molds into the pan. Squeeze the excess liquid out of the potato mixture between your hands, and place 1 1/2 tablespoons inside each ring. Proceed as above, cooking for 3 to 4 minutes on the first side. Using tongs, remove the molds from the criques and gently press with a spatula. Flip and cook for an additional 1 to 2 minutes, or until the exterior is crisp and golden brown and the interior is tender. Set the criques aside. Repeat until remaining olive oil and potato mixture are used up.
- To serve, sprinkle the criques with salt and top with a dollop of sour cream. Place a small mound of the smoked salmon on top, and drizzle some of the lemon juice over the salmon. Sprinkle with the lemon zest, chives and black olives, and season with pepper. Garnish with parsley, and drizzle some olive oil around the plate. Serve immediately.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 33 grams, Carbohydrate 45 grams, Fat 42 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 925 milligrams, Sugar 3 grams, TransFat 0 grams
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