POTATO LATKES WITH SMOKED SALMON, CREME FRAICHE, AND AMERICAN FARMED CAVIAR
Provided by Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 14
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.
HERBED YUKON GOLD POTATO LATKES WITH SMOKED SALMON
From the December 2006 issue of Sunset Magazine. Found it just in time for Chanukah and was it delicious! The flavoring of the herbs just made them taste great! They raised them to an elegance that I had never thought of.
Provided by Manami
Categories Potato
Time 1h10m
Yield 20-24 serving(s)
Number Of Ingredients 15
Steps:
- Fill a large mixing bowl three-quarters full with cold water.
- Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, transferring them to the water as you go.
- Let potatoes stand in water 15 minutes.
- Pour potatoes into a fine-mesh colander and rinse well with water.
- Rinse mixing bowl and wipe dry.
- Take a large handful of potato and squeeze to remove some water.
- Pile onto a clean kitchen towel, gather towel corners up into one hand, and twist hard to wring out any remaining moisture.
- Repeat with rest of potatoes, using fresh towels if needed.
- Return mixture to bowl.
- In a medium bowl, stir together eggs, matzo meal, herbs, salt, and pepper, then pour over potatoes and toss to mix well.
- If at any time you notice a pool of liquid in the bottom of the bowl, toss in more matzo meal, 2 tablespoons at a time.
- Pour 3/4 inches oil into a 12-in. frying pan (with sides at least 2 inches high) over medium-high heat.
- When oil reaches 350°, scoop a scant 1/4 cup of potato mixture from bowl, then gently turn onto a wide spatula.
- Press into a patty about 1/3 inches thick, then gently slide pancake into hot oil.
- Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes.
- Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer.
- Transfer pancakes to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes.
- Serve with sliced smoked salmon, sour cream, onion and/or chives, and capers.
- Tips for Terrific Latkes: Soaking, rinsing, and drying the grated potatoes removes excess starch and makes the latkes crispy (not necessary for sweet potatoes).
- Use restraint when adding eggs and matzo meal. Too much will make the latkes heavy.
- Keep oil between 300° and 350° while frying to prevent latkes from turning greasy.
- If making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag and refrigerate up to 3 days. Reheat in a 300° oven until crispy and hot, about 15 minutes.
Nutrition Facts : Calories 100, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 371.3, Carbohydrate 18.7, Fiber 1.6, Sugar 0.8, Protein 3.5
POTATO LATKE WITH SMOKED SALMON (CRIQUE STEPHANIOISE)
Provided by Joan Nathan
Categories dinner, main course
Time 45m
Yield About 2 large criques or 10 small criques
Number Of Ingredients 16
Steps:
- Put the grated potato in a medium bowl. With a wooden spoon, stir in the egg, chives, parsley and olives. Season with salt and pepper, and stir well to combine.
- To make large criques, warm 1 1/2 tablespoons of the olive oil in a medium nonstick pan over high heat. With your fingers, scoop out one half of the potato mixture, squeeze out the excess liquid between your hands and drop in the center of the pan. Using a fork or spatula, flatten the mixture firmly. Cook the crique over low to medium heat for about 6 to 8 minutes, until golden brown. Flip and cook for an additional 3 to 4 minutes, or until the exterior is crisp and golden brown and the interior is tender. Repeat using the remaining olive oil and potato mixture.
- To make small criques, lightly brush the insides of three 3 1/2-inch-diameter ring molds with olive oil. Heat the pan with additional oil, and place the molds into the pan. Squeeze the excess liquid out of the potato mixture between your hands, and place 1 1/2 tablespoons inside each ring. Proceed as above, cooking for 3 to 4 minutes on the first side. Using tongs, remove the molds from the criques and gently press with a spatula. Flip and cook for an additional 1 to 2 minutes, or until the exterior is crisp and golden brown and the interior is tender. Set the criques aside. Repeat until remaining olive oil and potato mixture are used up.
- To serve, sprinkle the criques with salt and top with a dollop of sour cream. Place a small mound of the smoked salmon on top, and drizzle some of the lemon juice over the salmon. Sprinkle with the lemon zest, chives and black olives, and season with pepper. Garnish with parsley, and drizzle some olive oil around the plate. Serve immediately.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 33 grams, Carbohydrate 45 grams, Fat 42 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 925 milligrams, Sugar 3 grams, TransFat 0 grams
HERB ROASTED YUKON GOLD POTATOES
No meal is complete in our house unless we have at least one version of potatoes, and this is the recipe I chose to make on our 9th Anniversary Dinner Menu. It is a simple, Easy & quite tasty side dish. The Dijon adds quite a bit of flavor, and they are such an impressive looking side dish. We loved these little golden gems,...
Provided by Rose Mary Mogan
Categories Potatoes
Time 1h
Number Of Ingredients 6
Steps:
- 1. This is the book where the original recipe came from, that I affectionately refer to as my Anniversary Cookbook, because this is the book I used from our very first Anniversary dinner.
- 2. This is the menu I created for our special dinner. Preheat oven to 425 degrees F.
- 3. Wash scrub & chunk potatoes & set aside till needed. Spray a 13X9X2 inch baking pan with non stick cooking spray and add potatoes.
- 4. Add the oil, garlic, Italian seasoning& Dijon mustard to a small bowl, & whisk together to combine.
- 5. Pour mustard mixture over potatoes and toss to combine. Sprinkle with chopped chive if desired. Bake in preheated 425 degree F. oven for 35 to 40 minutes till fork tender. Stirring occasionally and serve while still hot.
POTATO LATKES WITH SMOKED SALMON, CAVIAR, AND TARRAGON CRèME FRAîCHE
Provided by Ted Allen
Categories Dairy Fish Potato Appetizer Brunch Hanukkah Seafood Salmon Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 20 latkes
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Working in batches, wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes. Mix next 4 ingredients into potato mixture.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
- Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche, then caviar.
POTATO LATKES WITH SMOKED SALMON AND CREME FRAICHE
If you cant find or dont have creme fraiche try: ...Take 1 cup of heavy whipping cream and 1 tablespoon of buttermilk. Shake and let sit on kitchen counter for 12-16 hours until thick enough (depending on the temperature in the kitchen.) Then refrigerate. Voila...fresh.
Provided by Honeym
Categories Potato
Time 35m
Yield 12 latkes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes.
- Add eggs, flour, salt and pepper to potatoes.
- Heat oil to 350 degrees.
- Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
- Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche.
- Or insted of creme fraiche and tarragon you can try: creme fraiche, 1 tbsp dill, finely chopped, 2 tbsp horseradish, 1 tsp lemon zest.
Nutrition Facts : Calories 478.5, Fat 21, SaturatedFat 8.9, Cholesterol 160.3, Sodium 1109.2, Carbohydrate 53.4, Fiber 4.6, Sugar 3, Protein 19.9
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