Cooking Index - Cooking Recipes & IdeasSmoked Salmon And Salmon Roe On Crispy Potato Pancakes Recipe - Cooking Index

Smoked Salmon And Salmon Roe On Crispy Potato Pancakes

Courses: Starters and appetizers

Recipe Ingredients

2   Baking potatoes (large)
1/4 cup 49g / 1.7ozUnsalted butter
1/4 cup 59mlVegetable oil
1 cup 237mlCreme fraiche
2 tablespoons 30mlFresh lemon juice
2 tablespoons 30mlGrated fresh or
  Drained bottled horseradish
  Kosher salt - to taste
  Freshly-ground black pepper - to taste
4 oz 113gSmoked salmon - julienned
2 tablespoons 30mlCaviar or salmon roe
1 cup 62g / 2.2ozPickled Red Onions - (listed below)
  Pickled Red Onions
4   Red onions - sliced 1/4" thick (medium)
3 cups 711mlCider vinegar
4   Garlic cloves - peeled and halved
1/3 cup 65g / 2.3ozSugar
2 tablespoons 30mlPickling spice
1 tablespoon 15mlKosher salt

Recipe Instructions

Peel and coarsely grate the potatoes. Working in batches, heat 2 teaspoons of the butter with 2 teaspoons of the vegetable oil in a large nonstick skillet over medium-high heat until very hot. Sprinkle 2 tablespoons of the potatoes into the pan, pressing into a 3-inch diameter with a spatula to create lacy, flat rounds of potato. Don't be concerned if you can see the bottom of the pan through gaps in the potatoes. Cook until well browned on each side, pressing down firmly. Season with salt while hot. (The cakes can be made several hours in advance and crisped in a hot oven before serving.)

Combine the creme fraiche, lemon juice, and horseradish in a small bowl and season with salt and pepper, to taste. Arrange 3 pancakes per serving on small plates. Top the pancakes with equal amounts of smoked salmon, a spoonful of horseradish cream, and a spoonful of caviar. Top with a few pickled onions and serve.

To make the Pickled Red Onions: Combine the onions, vinegar, garlic, sugar, pickling spice, and salt in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer for 2 minutes. Remove from heat and cool to room temperature before serving. Chop fine.

This recipe yields about 24 pieces.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C34) - from the TV FOOD NETWORK

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