CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE
Provided by Geoffrey Zakarian
Time 45m
Yield 4 servings
Number Of Ingredients 16
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
Blogger Lauren Keating of Healthy-Delicious shares a Scandinavian treat.
Provided by Lauren Keating
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g
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
SHREDDED POTATO PANCAKES WITH SMOKED SALMON
Categories Potato Appetizer Quick & Easy Salmon Pan-Fry Sour Cream Gourmet
Yield Serves 8
Number Of Ingredients 4
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.
SMOKED SALMON ON CUCUMBER WITH CREME FRAICHE AND DILL
Make and share this Smoked Salmon on Cucumber With Creme Fraiche and Dill recipe from Food.com.
Provided by HopeJohnJP
Categories Brunch
Time 10m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Using a mandoline (or better knife skills than I have), slice the cucumber into sturdy, even slices and arrange on a service plate.
- Top each with an equal tidbit of salmon. Hint: it folds into pretty shapes if cut with the grain of the fish.
- Stir the creme fraiche until smooth and dab a mere teaspoonful over salmon.
- Separate tiny branches of the baby dill and set upright in or atop cream fraiche. Use remaining branches to garnish plate.
- Put the pepper in one palm and scatter by pinches from about a foot above the platter.
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