Salmon Potato Pancakes Food

POTATO-SALMON BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
• Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
• Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
• Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.

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.

SALMON SCALLION POTATO PANCAKES

Steps:

• In a large bowl combine hash browns, pancake mix, egg, soup mix, scallions, and rose water. Heat oil on a griddle or large skillet over medium-high heat. Drop hash brown mixture, in tablespoon-sized portions onto hot pan, and cook until golden brown, turning halfway through. Remove from pan to drain and then serve by placing a dollop of sour cream on top of each pancake. To create an extremely special garnish, roll each salmon strip, starting with large end, and place on its side to create a rose-shaped bundle. Place 1 "rose" salmon strip on each potato pancake amid the sour cream. Sprinkle with scallions.

POTATO PANCAKES WITH SALMON TARTARE AND DILL CREME FRAICHE

Steps:

• In the bowl of a food processor, add the potatoes, flour, eggs, and shallots. Pulse until everything is just blended and the consistency of the batter is chunky. Season, to taste, with salt and pepper.
• In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to a plate and allow them to cool to room temperature.
• Cut the salmon into small dice and put them into a bowl. Add the capers, 1 tablespoon of olive oil, a few drops of lemon juice, and season with salt and pepper, to taste. Mix well, taste, and adjust the seasoning. Cover and refrigerate until ready to serve.
• Put the baby spinach and the frisee into a small bowl. Add the chives and 1 tablespoon of the dill and season with salt and pepper, to taste. Add a teaspoon of lemon juice and a drizzle of olive oil and toss to coat well.
• To serve, put ring mold on a serving plate and add a pancake. Top it with some of the salad and fill it with 2 tablespoons of the tartare, pressing it in gently. Lift off the ring mold. Put a teaspoon of Dill Creme Fraiche onto the plate and run the back of the spoon through it to spread it in a line across the plate. Top the Dill Creme Fraiche with 1/2 teaspoon of the salmon roe. Garnish with the remaining chopped fresh dill. Repeat with the remaining ingredients.
• Dill Creme Fraiche:
• Stir all ingredients together in a small bowl.
• Yield: 1 cup

POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Prepare potato pancake mix according to box instructions. Add parsley, salt and pepper, to taste. Heat 2 tablespoons oil in a shallow non-stick pan. When oil is hot, spoon 1/2 potato mixture into pan and shape into large round pancake. Brown on both sides, making sure it gets crispy and golden brown, about 5 minutes on each side. Remove from pan and place on a paper towel to dry. When slightly cooled, spread sour cream on top, sprinkle red onion and lay the smoked salmon nicely on top. Garnish with dill and slice into 8 pieces (like a pizza).

SMOKED SALMON ON POTATO PANCAKES WITH DILL CREME FRAICHE

Steps:

• In the bowl of a food processor, add the flour, potatoes, eggs, and shallots. Pulse until everything is blended but the consistency of the batter is chunky. Season, to taste, with salt and pepper.
• In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to serving platters and allow them to cool to room temperature.
• To serve, top each pancake with a small slice of smoked salmon, then about a teaspoon of Dill Creme Fraiche, then top with 1/2 teaspoon of salmon roe in the center. Garnish with chopped fresh dill and serve.
• Dill Creme Fraiche:
• Stir all ingredients together in a bowl and refrigerate until ready to use.
• Yield: 1 cup

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.