Potato Smoked Fish Savouries Recipes

POTATO GALETTES WITH SMOKED SALMON

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.

"EVERYTHING" SAVORY POTATO WAFFLES WITH SMOKED SALMON

Steps:

• For the "everything" seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside.
• For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 tablespoon of the "everything" seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine.
• Preheat a waffle iron. Using 1/3 cup batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer's directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they're a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven.
• To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and "everything" seasoning, and garnish with a dill sprig.

POTATO & SMOKED FISH SAVOURIES

Steps:

• Butter the bread evenly and cut each slice into 4 squares.
• Press these butter side down in muffin tins.
• Combine remaining ingredients, seasoning to taste.
• Place spoonfuls into the uncooked bread cases.
• Bake in a Mod oven 350'F - 375'F (180'C approx) for 20-30mins or until the cases and the fillings are golden brown.
• Serve hot.
• NOTE:.
• These reheat well. They also feeze well after cooking and cooling.

CREAMY SMOKED COD PIE WITH CHEESY POTATO TOPPING

Steps:

• Place cod in a single layer in a non stick pan, add the spring onions and milk and poach for about 10 minutes depending on the thickness of the fish.
• Drain cod and reserve liquid and spring onions. Flake fish, remove any bones and place into a greased casserole dish with the spring onions and top with the boiled egg.
• Melt butter in pan used for poaching fish (who needs more dirty dishes!?), stir in flour and cook over a low heat until mixture bubbles for a minute or so (don't brown), gradually add reserved poaching liquid stirring constantly until it boils and thickens, season with salt and pepper.
• Pour over fish and eggs, cover with mashed potato and top with grated cheese.
• Bake at 220 degrees Celsius for 20 minutes until browned on top.