Potato Scones With Smoked Salmon Soured Cream Recipes

POTATO SCONES WITH SMOKED SALMON & SOURED CREAM

Potato scones with smoked salmon & soured cream image

Make a batch of potato scones to serve with smoked salmon and a dollop of soured cream for brunch or a weekend treat

Provided by Esther Clark

Time 55m

Number Of Ingredients 8

Ingredients

1 large Maris Piper potato (about 225g), quartered
2 tbsp unsalted butter, plus extra for frying
60g plain flour, plus extra for dusting
½ tsp baking powder
vegetable oil, for frying
100g smoked salmon or trout
60g soured cream
1 tbsp finely chopped chives

Steps:

Bring a small pan of water to the boil and simmer the potatoes for 12-15 mins until tender. Drain and leave to steam-dry. Return the potatoes to the pan and mash with the butter. Stir in the flour, baking powder, ½ tsp salt and a good grinding of black pepper.
Tip the potato mixture onto a lightly floured work surface and press into a circle roughly 15cm wide and about 1cm thick, then cut into four wedges.
Heat a splash of oil and a knob of butter in a non-stick skillet or frying pan over a medium heat, and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones.
Divide the scones and smoked salmon or trout between two plates, then top with the soured cream and chopped chives. Season and serve.

Nutrition Facts : Calories 489 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.6 milligram of sodium

SMOKED SALMON AND SOUR CREAM SAUCE

Smoked Salmon and Sour Cream Sauce image

Provided by Michael Symon : Food Network

Categories main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 13

Ingredients

12 ounces smoked salmon
1 red onion, sliced paper thin
1 tablespoon olive oil
8 ounces lobster stock
3 ounces creme fraiche
3 tablespoons chopped chives
Salt and pepper
Dill Noodles, recipe follows
2 1/2 cups all-purpose flour
3 large eggs
2 tablespoons olive oil
1 teaspoon fine sea salt
4 tablespoons chopped fresh dill

Steps:

Slice salmon paper thin and set aside. Saute onions quickly in olive oil. Add stock and bring to simmer. Remove from heat and whisk in creme fraiche, chives, and season with salt and pepper. Toss sauce with cooked dill noodles and garnish with smoked salmon.
In a mixer with the hook attachment mix all the ingredients. Remove from bowl and kneed into a ball. Wrap dough in plastic wrap and refrigerate for 2 hours.
Remove dough from cooler and roll out on floured surface until 1/4-inch thick. Roll dough through pasta machine on its thinnest setting. Cut into thin strips and then cook in boiling salted water until al dente (about 2 minutes).

POTATO GALETTES WITH SMOKED SALMON

Potato Galettes with Smoked Salmon image

Provided by Ina Garten

Categories appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 large russet baking potatoes (1 1/4 pounds total)
Kosher salt and freshly ground black pepper
Canola oil
4 tablespoons (1/2 stick) unsalted butter, melted
4 tablespoons creme fraiche
1/4 pound thinly sliced smoked salmon, preferably Scottish
Minced fresh chives, for serving

Steps:

Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.

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