Potato Latkes With Watercress Smoked Salmon And Avocado Salad Food

POTATO LATKES WITH WATERCRESS, SMOKED SALMON, AND AVOCADO SALAD

Steps:

• For latkes:
• Line colander with kitchen towel. Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl. Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.
• Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.
• For salad:
• Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.
• Arrange 2 latkes on each plate. Mound salad alongside.
• WHAT TO DRINK:
• Bubbles. Louis Bouillot "Perle d'Aurore" Crémant de Bourgogne Rosé (France, $17) will taste great with the latkes and everything in the salad.

CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE

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

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.

HOT-SMOKED SALMON & POTATO SALAD

Steps:

• Steam or boil the potatoes, drain and cool for a few minutes. Put a handful of watercress onto each plate. Scatter over the potatoes, salmon flakes, spring onions and half of the dill.
• Spoon the yogurt on top, scatter with the remaining dill, and season with black pepper. Mix at the table to serve. The warm potatoes will soften the yogurt into the dill to make a fantastic dressing.

POTATO LATKE WITH SMOKED SALMON (CRIQUE STEPHANIOISE)

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.

POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Preheat oven to 250 degree F.
• In a small bowl mix together sour cream, dill and salt until well blended and put in refrigerator.
• Heat butter in large skillet over medium low heat. Add onions to pan, stirring occasionally until onions are softened, then sprinkle with brown sugar, and continue cooking, stirring until onions are tender and golden brown. If onions are cooking too fast, reduce heat to low. Remove to a bowl to cool.
• While onions are cooking, grate potatoes. Squeeze potatoes in paper towels to release as much liquid as possible.
• Place potatoes in medium bowl and stir in egg, fennel seed, flour, salt, pepper and baking powder until well blended.
• Heat enough oil to cover bottom of large non-stick skillet over medium high heat. Scoop approximately 1/3 cup portions of potato mixture into hot oil, flattening with the back of a spatula into 4" pancakes.
• Fry in oil until bottoms are golden brown, then flip over and fry until that side is done, keeping in mind that the first side will usually take longer to brown than the second.
• Remove to a plate lined with paper towels and keep warm in oven, and repeat procedure until batter is gone, adding more oil as needed.
• Place pancakes on plate, and divide sour cream mixture, then onions, then salmon evenly among pancakes.
• Serve hot.

SMOKED SALMON POTATO SALAD

Steps:

• Combine dijon mustard,dill,olive oil, orange juice,orange zest, salt and pepper in a small bowl, mix well.
• Cover and chill throughly.
• Combine cooled potatoes,salmon,onion and capers in a large bowl, toss to mix well.
• Pour dressing over potato mixture and toss to mix well.
• Serve and enjoy.

WATERCRESS, NEW POTATO & SALMON SALAD

Steps:

• Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
• Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.