Crisp Potato Galette With Smoked Salmon And Caviar Food

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CRISP POTATO SLICES WITH CAVIAR



Crisp Potato Slices with Caviar image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield Makes about 40 appetizers

Number Of Ingredients 8

2 Idaho potatoes, sliced very thin
2 tablespoons olive oil
1 cup of soft goat cheese
1/4 cup of sour cream
Salt
Freshly ground black pepper
1/2 cup red pepper brunoise
Caviar

Steps:

  • Preheat the oven to 350 degrees. Slice the potatoes 1/8 of an inch thick. Toss the potato slices with the olive oil. Lay the potato slices on a baking sheet. Bake for 10 minutes, or until the potato slices are crisp. Remove the potatoes from the oven and allow to cool. In a small bowl, combine the goat cheese and the sour cream. Season with salt and pepper. Using a pastry bag, pipe small rosettes of the goat cheese mixture onto the potato slices. Sprinkle with a few red pepper brunoise. Place some caviar on top of the goat cheese rosette.

STERLING GOLD CAVIAR, SMOKED SALMON AND POTATO NAPOLEON



Sterling Gold Caviar, Smoked Salmon and Potato Napoleon image

Provided by Ming Tsai

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 large russet or kennebeck potatoes, peeled
4 tablespoons creme fraiche
1/4 cup chopped chives plus chive points for garnish
4 ounces thinly sliced smoked salmon
2 ounces Sterling Gold Caviar or osetra
Freshly coarse-cracked black pepper

Steps:

  • Using a turning slicer, make potato hair. Deep fry the hair until golden brown. Season with salt and break into 3 by 3-inch oblong pieces. Mix the creme fraiche and chives. Place a small dab on a plate and top with potato crisp. Lay 1 slice of salmon on top, small dab of creme and a teaspoon of caviar. Top with second potato crisp and repeat, finishing with the caviar. Garnish with black pepper and chive points.
  • Ravenswood, Big River Zinfandel, Alexander Valley, 1997 Veuve Cliquot Ponsardin Champagne

CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE



Crispy Potato Pancake with Smoked Salmon and Dill-Caper Vinaigrette image

Provided by Geoffrey Zakarian

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon finely minced shallot
1/2 cup canola oil
1/4 cup olive oil
1 tablespoon capers, finely minced
1 tablespoon finely minced dill
Freshly cracked black pepper
1/4 small Spanish onion
2 russet potatoes (about 1 pound)
Kosher salt
3 tablespoons Clarified Butter, recipe follows
16 slices smoked salmon
1/2 cup creme fraiche, lightly whipped
1/4 cup dill fronds
5 tablespoons unsalted butter, cut into cubes

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 LATKES WITH SMOKED SALMON, CREME FRAICHE, AND AMERICAN FARMED CAVIAR



Potato Latkes with Smoked Salmon, Creme Fraiche, and American Farmed Caviar image

Provided by Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 14

8 medium potatoes, peeled
1 medium onion
Lemon juice
1 cup all-purpose flour
1 cup milk
1 egg
1 tablespoon baking powder
Pinch freshly grated nutmeg
1/8 cup melted butter
Kosher salt and freshly ground black pepper
Peanut oil, for frying
Smoked salmon, thinly sliced, for topping
Creme fraiche, for garnish
American farmed caviar, for garnish

Steps:

  • Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
  • Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper.
  • In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side.
  • Top each latke with smoked salmon, creme fraiche, and American farmed caviar.

POTATO GALETTES WITH SMOKED SALMON



Potato Galettes with Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 7

2 large russet baking potatoes (1 1/4 pounds total)
Kosher salt and freshly ground black pepper
Canola oil
4 tablespoons (1/2 stick) unsalted butter, melted
4 tablespoons creme fraiche
1/4 pound thinly sliced smoked salmon, preferably Scottish
Minced fresh chives, for serving

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.

POTATO GALETTE WITH SMOKED SALMON



Potato Galette with Smoked Salmon image

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

6 tablespoons unsalted butter
2 medium russet potatoes
1/4 teaspoon coarse salt
freshly ground pepper
3 tablespoons cream cheese
3 tablespoons creme fraiche (or sour cream)
5 ounces sliced smoked salmon
2 teaspoons chopped fresh chives

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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CRISPY POTATO GALETTE WITH DILL CREAM, SMOKED SALMON …
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