Smoked Fish Potato Latkes Sharing Platter Recipes

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SMOKED FISH & POTATO LATKES SHARING PLATTER



Smoked fish & potato latkes sharing platter image

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

1kg baking potatoes
1 onion , grated and excess moisture squeezed out
1 garlic clove , finely grated
25g plain flour
1 egg , beaten
50g butter
3 tbsp olive oil
140g crème fraîche
2 tbsp chopped herbs (we used parsley, dill and basil)
2 tbsp horseradish sauce
140g smoked salmon
140g smoked mackerel
2 lemons , cut into wedges, to serve

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

SMOKED FISH PLATTER



Smoked Fish Platter image

Elegant whitefish salad is presented in its skin, nestled beside delicious smoked salmon and garnished with olives, lemon, and dill. Don't be overwhelmed by its lovely appearance: Using store-bought smoked fish allows you a little more time to spend on the presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 16

1 whole smoked whitefish (1 1/2 pounds), with head and tail
2 stalks celery, finely chopped
1/2 small white onion
1/4 cup mayonnaise
Romaine lettuce leaves, for garnish
1/2 pound smoked sable, thinly sliced
1/2 pound smoked Gaspe nova, thinly sliced
1/2 pound hot smoked salmon, thinly sliced
1/2 pound smoked wild Baltic salmon, thinly sliced
Salmon roe, for garnish
Caperberries, for garnish
Variety of olives, such as black, green and Kalamata, for garnish
Lemon slices, for garnish
Fresh dill and parsley sprigs, for garnish
Variety of breads, such as bagels, black bread and rye bread
Variety of cream cheeses, such as Caviar Cream Cheese, plain cream cheese, chive cream cheese

Steps:

  • Remove flesh from fish, leaving skin in one piece, reserving skin. Discard bones. Coarsely chop flesh (you should have about 4 cups). Transfer to a medium bowl. Add celery, onion, and mayonnaise. Mix gently to combine.
  • Line a large platter with lettuce. Open reserved skin and place on platter, scale-side down. Mound salad onto one half of skin, using the skin as a template. Fold the remaining half of skin over salad, and gently press to form salad into the shape of the fish. Using scissors, cut top half of skin off, and discard. Using the edge of a spatula, gently score the salad to resemble the bones of the fish.
  • Arrange the smoked fish around the whitefish salad. Garnish with salmon roe, caperberries, olives, lemon slices, and herbs. Serve with bread and cream cheese, on the side.

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