Simply Potatoes Smoked Salmon Meringues 5fix Food

POTATO GALETTES WITH SMOKED SALMON

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.

DILL AND HORSERADISH POTATO CAKES WITH SMOKED SALMON #5FIX

Steps:

• 1. In a medium bowl, add the potatoes, stir in the eggs, dill and horseradish. Mix well to combine.
• 2. In a nonstick pan, over medium heat, place one ounce spoonfuls of the potato cake mixture into the pan. Cook until golden brown and turn. Cook on the other side until golden brown on both sides. Remove the cooked potato cakes to a serving platter.
• 3. Top the potato cakes with a ruffled piece of smoked salmon and garnish with reserved dill sprigs.

SMOKED SALMON NEW POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.

SIMPLY POTATOES PIEROGIES #5FIX

Steps:

• Cook the potatoes according to package directions. Use a ricer or fork to blend (do not mash). Some small pieces of the potatoes should remain. Transfer to a bowl and set aside.
• In the same skillet, fry the bacon over medium low heat until crisp, about 15 minutes. Remove the bacon to a paper towel lined plate to drain. Reserve half of the bacon grease in the skillet and discard the rest. When bacon cools, crumble, transfer to a bowl and set aside.
• Heat the remaining bacon grease in the skillet over medium low heat, add the onions and saute until carmelized, about 15-20 minutes. Transfer 1 cup to a bowl and set aside. Reserve the remaining onions in a seperate bowl.
• Bring a large pot of water to a boil. Add the pasta shells and following package directions, cook al dente; about 10 minutes. Drain and rinse under cold water.
• Combine the crumbled bacon and 1 cup of the carmelized onions in the bowl with the potatoes. Add in 1 cup of the cheese and stir to blend.
• Add the remaining 1/4 cup cheese to the reserved onions, stir to blend and set aside.
• Lightly grease a 9inch x 13inch baking dish. Stuff each shell with a portion of the potato mixture and place in the dish. Cover the dish with aluminum foil and bake in a preheated oven at 350 degrees for 20 minutes.
• Remove from the oven, uncover and place a dollup of the reserved cheese and onion mixture on top of each shell.
• Return to the oven uncovered and bake for an additional 10 minutes or place under the broiler (low) for 5 minutes.
• Remove from the oven, place 3 shells on each plate and serve.

MINI POTATO BASKETS, SMOKED SALMON & TOASTED CAPERS #5FIX

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
• Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds.
• Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and sauté until lightly browned and toasted. Remove to a paper towel-lined plate.
• Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers.
• Makes 24. Serves 8-12.

DILLY SMOKED SALMON POTATO STACKS #5FIX

Steps:

• Pat dry potatoes. In a large skillet heat 1/4 cup olive oil over medium heat. Add hash browns in an even layer and push down with spatula. Cook 8-10 minutes on first side. Flip hash browns and push down again to form even layer. Cook an additional 7-8 minutes on the second side till golden brown. Set aside.
• Finely mince most of the dill. Leave a couple sprigs out for garnish. Add minced dill to creme fraiche or sour cream until combined.
• To assemble: Divide hashbrowns into 16 even piles and top with thin piece of smoked salmon, 1 tablespoon dill creme fraiche and garnish with dill sprig.
• Makes 16 appetizer portions.

SMOKED SALMON AND MASHED POTATOES SALAD #5FIX

Steps:

• 1. In a bowl, combine smoked salmon, grated garlic and olive oil. Mix well.
• 2. Slice olive thinly.
• 3. On each serving plate, put 1/4 cup mashed potatoes, half of chopped olives and 1/4 cup mashed potatoes Press the top gently with spoon or fork and then put 1/4 cup chopped smoked salmon. Sprinkle black pepper on top. Make one more serving. (if mousse pasty ring is available, it is easier to set and looks nicer).

SIMPLY POTATOES & SMOKED SALMON "MERINGUES" #5FIX

Steps:

• Preheat oven to 350°F Line a 24 cup mini muffin pan with foil liners, generously greased with cooking spray.
• In a large bowl, beat egg whites with an electric mixer until stiff peaks start to form. Set aside.
• In a separate bowl, whip together mashed potatoes and cheese with an electric mixer, until well combined. Add chopped salmon salmon and chives and mix well. Gently fold in egg whites.
• Fill liners all the way with potato mixture and bake on top rack, 25-28 minutes.