Salmon Scallion Potato Pancakes Food

DILL-SCALLION POTATO PANCAKES

Steps:

• Mix half a 28-ounce bag frozen thick-cut hash browns with 2 beaten eggs, 1/2 grated onion, 1/3 cup chopped dill, 2 sliced scallions and 2 tablespoons flour; season with 1 teaspoon kosher salt and a few grinds of pepper. Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Scoop 1/3 cup mounds of the potato mixture into the skillet and gently flatten with a spatula. Cook until browned, 2 to 3 minutes per side, adjusting the heat as necessary. Sprinkle with salt. Repeat, adding more oil as needed.

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.

SCALLION POTATO PANCAKES

Steps:

• Heat oil in non-stick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt.

SALMON-SCALLION MASHED POTATO CAKES #SP5

Steps:

• Preheat oven to 350. Line a large sheet pan with parchment paper. Beat eggs in shallow bowl. Add 1 cup panko breadcrumbs to another shallow bowl. Set aside.
• To assemble each cake, scoop ½ cup mashed potatoes, 2 tablespoons scallions, and 8-10 salmon chunks; assemble into 1-inch-thick patties by hand, each about 4-inches wide. Place each one on a platter until all 8 are assembled.
• Carefully dip each one in egg; fully-coat both sides, then dip both sides in panko breadcrumbs - adding additional panko to bowl as needed. Place on prepared sheet pan. Bake on middle oven rack for 35-40 minutes, flipping each cake halfway through. Serve hot.

SALMON PANCAKES

Steps:

• Rinse the grated potatoes under cold running water, drain, and pat dry on paper towels. Transfer to a mixing bowl.
• Mix the scallions, flour, and eggs into the potatoes and season well with salt and pepper.
• Heat 1 tablespoon of the vegetable oil in a heavy skillet.
• Drop about 4 tablespoons of the mixture into the skillet and spread each one with the back of a spoon to form a circle (the mixture should make 16 pancakes).
• Cook for about 5-7 minutes, turning once, until golden. Drain well.
• Heat the remaining oil and cook the remaining mixture in batches.
• Top the pancakes with the sour cream and smoked salmon, garnish with fresh chives, and serve hot.

SALMON POTATO PANCAKES

Steps:

• In a saute pan, melt the butter and then add white onions and saute till translucent, then add in the green onions and celery. Saute till everything is simmered and softened.
• Beat the eggs in a small mixing bowl and set aside. In a larger mixing bowl pour in the chicken stock and add the onion powder, pepper, drained salmon and mix together using a wooden spoon or rubber spatula until incorporated.
• Preheat an electric skillet with the corn oil to 350F, or medium heat.
• Back to the mix: add the cooked celery and onions to the salmon mixture and mix gently. Now add in salted diced/shredded potatoes. The very last ingredients added should be the flour/matzo meal and the eggs. At this point, the mixture should form clumps, which can be shaped into pancakes.
• Drop each pancake into the hot oil and fry for 15 min or until lightly golden. Drain on paper towels.