SMOKED SALMON POTATO ROSTI STACK
A great breakfast when you want to impress or to treat yourself. The potato rosti can be made the day before (see notes for directions).
Provided by Nagi | RecipeTin Eats
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.
- Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife.
- Use a cheese grater and grate the potato.
- Add butter, salt and pepper and mix to combine.
- Heat olive oil in a large fry pan over medium high heat.
- Scoop up 1/4 cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm / 1/3" thick. Repeat with remaining mixture.
- Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side.
- Remove from fry pan.
- To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill.
Nutrition Facts : ServingSize 327 g, Calories 368 kcal, Carbohydrate 39.8 g, Protein 13.8 g, Fat 17.7 g, SaturatedFat 6.7 g, Cholesterol 32 mg, Sodium 1353 mg, Fiber 6 g, Sugar 2.9 g
SMOKED SALMON NEW POTATOES
Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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.
SMOKED SALMON-POTATO BRUNCH BAKE
Steps:
- In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature., In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.
Nutrition Facts :
SMOKED SALMON AND POTATO BREAKFAST CASSEROLE
Categories Fish Potato Breakfast Brunch Bake Sauté Christmas Casserole/Gratin Salmon Winter Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
- Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.
- Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
- Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.
ROASTED GARLIC POTATO SOUP WITH SMOKED SALMON
Savory and hearty, this soup will make you crave for more!
Provided by Jordan VanDijk
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
- Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
- While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
- Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.
Nutrition Facts : Calories 336.1 calories, Carbohydrate 33.7 g, Cholesterol 52.6 mg, Fat 19.9 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 9.3 g, Sodium 690.4 mg, Sugar 2.8 g
SMOKED SALMON SCALLOPED POTATOES
Make and share this Smoked Salmon Scalloped Potatoes recipe from Food.com.
Provided by Abe ray
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- preheat the oven to 350 degrees.
- grease a 9 by 13 inch baking or casserole dish.
- place a layer of sliced potatoes in the dish. sprinkle with 1/4 of the salmon, 1/4 of the onions and 1/4 of the garlic.
- sprinkle with salt and continue layering like this until all of the potatoes, onions, salmon and garlic are used.
- pour the cream over the casserole.
- top with grated cheese.
- bake for 40 minutes or until golden.
CREAMY POTATO GRATIN WITH SMOKED AND FRESH SALMON
Swedish laxpudding, the basis for this brunch-friendly bake, is a dish that lives in the same neighborhood as frittata, potato gratin and quiche. The original is much more restrained than this version, comprised only of potatoes, smoked salmon and dill, held together with an egg custard. My additions include saffron and capers, which I borrowed from Sicily and work surprisingly well here. This can be served for any meal but is an especially impressive brunch dish.
Provided by Yotam Ottolenghi
Categories brunch, casseroles, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a small bowl, mix 1 tablespoon of boiling water with the saffron and set aside for 20 minutes (longer is fine).
- Cook the potatoes: In a large bowl, use your hands to mix the potatoes with 2 tablespoons of the oil, 1/2 teaspoon salt and plenty of pepper. Spread out on 2 large parchment-lined baking sheets (baking trays) and roast for 20 minutes, or until soft and caramelized. Set aside to cool.
- Cook the greens: In a large skillet with a tight-fitting lid, heat 2 tablespoons of the oil over medium-high heat. Once hot, add the anchovy and garlic and fry just until the garlic is starting to brown, 30 seconds to 1 minute. Add half the spinach, stir through for a minute to wilt slightly, and then add the remaining half. Cover for 1 to 2 minutes to wilt some more, then remove the lid and cook for 7 to 8 minutes, stirring frequently, until all the moisture has evaporated and the spinach has begun to dry out. Raise the heat as needed to cook off the liquid. Turn off heat and stir in herbs. Stir in half the capers and set aside.
- Using your hands, mix the fresh and smoked salmon with 1/3 teaspoon of salt in a bowl, separating the layers of smoked salmon in the process. Set aside.
- Make the custard: In a medium saucepan, whisk together the saffron and its soaking water, egg yolks, cornstarch (cornflour), lemon zest, 1/2 teaspoon of salt and plenty of pepper until smooth. Pour in the milk and cream and whisk until combined. Place over medium heat and cook, whisking continuously to prevent the custard from scorching or sticking to the bottom of the pan. Cook for 4 to 5 minutes, until steaming and starting to thicken. Remove from the heat and set aside.
- When ready to bake, heat the oven to 400 degrees Fahrenheit/200 degrees Celsius. To assemble, start by layering half the potatoes at the bottom of a baking dish. (A deep 8-by-8-inch square, 9-inch round, or 20-by-30-centimeter rectangle will all work.) Top with half the spinach mixture followed by all the salmon. Top with the remaining potatoes and then the spinach. Pour the custard over evenly and bake for 25 to 30 minutes, or until the custard has set and is starting to brown. (If your custard seems dangerously close to the top of the pan, place it on a foil-lined baking sheet to catch any drips.) Remove from the oven and set aside for 5 minutes.
- In a small saucepan, combine remaining capers with the remaining 1 tablespoon oil over high heat. (The oil should just cover the capers, so you may need to add a touch more oil, depending on the size of your pan.) Fry the capers in the oil for 1 to 2 minutes, stirring frequently, until the capers have opened up and become crisp.
- Spoon the fried capers over the gratin, garnish with fresh dill, and serve warm with lemon wedges.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 28 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 848 milligrams, Sugar 4 grams
SCANDI SMOKED SALMON POTATOES
Inspired by gravadlax, these little bites with a fresh, fragrant sauce are a great appetizer
Provided by Jane Hornby
Categories Buffet, Canapes, Dinner, Lunch, Snack, Starter
Time 30m
Number Of Ingredients 8
Steps:
- Boil the potatoes in their skins for 15 mins until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill. Cut each piece of salmon in half to make two long strips.
- Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place onto a platter. If you want to add salt, go easy, as the salmon is highly seasoned. Scatter with pepper, a squeeze of lemon and a few dill fronds. Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl. Scoop the soured cream into another. To eat, dip the potatoes into the cream, then spoon over a little sauce.
Nutrition Facts : Calories 291 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 2.63 milligram of sodium
EASY SMOKED SALMON AND CREAMY POTATO BAKE
Ok ... I love smoked salmon, I love potatoes, and I love lots of flavors ... but who doesn't? Now my shortcuts. I wanted to make this dish but I was really short on time one night. Kitchen space was limited when I first came up with this due to kitchen renovations, so my compromise was pre-sliced potatoes. I know, absolutely ... slice your own, and I do when the time permits. But I had about 2 hours before 8 guests came over for dinner and had everything else to cook so I cheated. You could easily use some fresh russett potatoes peeled and sliced and it would be even better. But I used deli sliced bagged potatoes and they worked just fine (I used simply potatoes, but there are many brands out there, found right by the eggs, bacon usually). Smoked salmon again, right in your seafood aisle (already sliced) and the rest is easy. A few veggies and some eggs and cream and just bake and enjoy the rewards. This is a rich dish and very versatile. Served for breakfast or brunch with roasted asparagus and fruit parfaits, or dinner with grilled fish or lamb chops would be great with roasted green beans, asparagus and tomato slices. Fresh flavors but rich tastes. Even roasted chicken would make a nice addition to this dish, but I love the fish or lamb as I think it really compliments the flavors. Either way, give it a try it is a great unique dish and is worthy of company.
Provided by SarasotaCook
Categories Potato
Time 1h20m
Yield 6-8 Individual servings, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Vegetables -- Add 1 tablespoon of the butter to a saute pan on medium heat and saute the onions and fennel until soft. About 5 minutes. Remove and set to the side.
- Casserole -- Lightly spray a 9x13" casserole dish with Pam, and then add 2 tablespoons of the melted butter. Add 5 tablespoons of the bread crumbs to the bottom of the casserole dish and press down to make a light crust on the bottom. Just spread out without pressing too much.
- Layer 1: Add 1/3 of the potatoes on the bottom of the casserole dish overlapping them like shingles. Then season with a little salt and pepper. Top with 1/2 of the salmon slices and 1 teaspoon of the chopped dill. Then add 1/2 of the fennel onion mix, and 2 tablespoons of the bread crumbs.
- Layer Two: Once again, the second 1/3 of the potatoes, like a shingle pattern again, salt, pepper and then the rest of the salmon, dill and the remaining onion fennel mix. Again top with 2 tablespoons of the bread crumbs.
- Layer Three: Top with the remaining potatoes, salt and pepper.
- Egg and Cream Base -- In a bowl, mix the eggs with the heavy cream and 2 tablespoons of the melted butter and whisk to combine well. Pour the mixture over the casserole and cover with foil.
- Bake -- Middle rack at 400 degrees for 30 minutes. Remove from the oven and sprinkle on the remaining bread crumbs that you mixed with the remaining 2 tablespoons of melted butter. Arrange the lemon slices over the top and reduce to oven to 375 and bake another 30 minutes until the topping is golden brown. It may take a bit less time depending on your pan and the type of potatoes as well as your oven. Just check. Poke a knife in the potatoes and they should be tender and the top should be golden brown and bubbly. One dish took 45 total and another 60 minutes. So, just check, that is the best way to make sure it is all done. Also the eggs with the cream will make a custard like so the eggs need to be set as well.
- Serving -- LET SET. At least 10 minutes covered with foil. Don't try to remove before then. The eggs need to set up.
- This is amazing with grilled fish for dinner or grilled lamb chops. but also serve this with fresh fruit and maybe some sausage for a breakfast dish. I have even served this with grilled asparagus on the side and some grilled scallops for a lite dinner.
Nutrition Facts : Calories 862.5, Fat 63.6, SaturatedFat 36.4, Cholesterol 419.1, Sodium 2236.2, Carbohydrate 48.7, Fiber 7.2, Sugar 3.3, Protein 28.9
POTATO GALETTE WITH SMOKED SALMON
Smoked salmon adds just the right amount of saltiness to layers of golden spuds. Thinly sliced potatoes in concentric circles make a pretty galette. This one has a cool, fluffy spread that pairs perfectly with smoked salmon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over low heat. Remove from heat; let solids sink to bottom. Skim foam. Carefully pour off clarified butter, discarding solids.
- Preheat oven to 400 degrees. Slice potatoes a little less than 1/8 inch thick, and lay on a kitchen towel. Heat a large ovenproof skillet (preferably cast-iron) over medium-high heat. Add 2 tablespoons clarified butter; swirl to coat. Arrange some potatoes in concentric circles. Season with 1/4 teaspoon salt and some freshly ground pepper to coat. Repeat with remaining potatoes to form 2 more layers. Pour 3 tablespoons clarified butter down sides of skillet to seep under potatoes. Brush underside of a medium heavy skillet with remaining clarified butter; set over potatoes as a cover. Reduce heat to medium. Cook until underside is golden and crisp, 5 to 7 minutes more. Flip potatoes using 2 metal spatulas. Cover with skillet. Cook until potatoes start to brown, about 4 minutes. Remove top skillet. Bake until underside is crisp, 7 to 9 minutes.
- Remove galette from skillet; transfer to a wire rack. Let cool for 10 minutes. Beat cream cheese with creme fraiche until fluffy; spread over potatoes. Top with salmon. Sprinkle with chives. Cut into wedges.
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- In a small bowl, toss the sliced onion with the vinegar to coat. In a medium saucepan, combine the potatoes with the bay leaf and 1 tablespoon of salt, cover with 1 inch of cold water and bring to a boil. Cook over moderate heat until the potatoes are fork-tender, about 12 minutes. Drain the potatoes, return them to the saucepan and toss with a generous pinch of pepper and 1 tablespoon of the olive oil.
- Spoon the potatoes onto 4 plates and arrange the smoked salmon over them. Drain the onion slices and return them to the bowl. Add the capers, lemon juice and the remaining 1 tablespoon of olive oil and spoon the onion mixture over the smoked salmon. Add the crème fraîche to the bowl, stir once or twice and then drizzle it over all. Scatter the chervil and chives on top and serve.
PAN-FRIED POTATOES WITH SMOKED SALMON | ELLE REPUBLIC
From ellerepublic.de
4.3/5 (3)Total Time 45 minsCategory Side DishCalories 223 per serving
- Cook potatoes in a large pot of boiling water for 15 minutes (until slightly tender).NOTE: This step can be done 1 day ahead. Just cover and refrigerate the potatoes until ready to use.
- Heat the oil in a large non-stick skillet over medium to medium-high heat. Add the garlic, shallots and potatoes and cook, using a spatula to scrape the bottom of the pan and turning the potatoes over every 2-3 minutes, until the potatoes are slightly browned; about 10-15 minutes.
- Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes.
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