CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE
Provided by Geoffrey Zakarian
Time 45m
Yield 4 servings
Number Of Ingredients 16
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 PANCAKES
Make and share this Salmon Pancakes recipe from Food.com.
Provided by tamarinda
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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.
SMOKED SALMON OMELET AND APPLE POTATO PANCAKES
Provided by Food Network
Time 25m
Yield 3 servings
Number Of Ingredients 17
Steps:
- Beat 3 eggs and milk together, season with salt and pepper. In a hot saute pan melt butter and swirl around entire pan. Add eggs to pan and swirl around pan so eggs come up sides of pan. After a few minutes, when bottom of eggs start to turn light brown, flip eggs with spatula and then place pieces of smoked salmon scattered on top. Add a dollop of sour cream and spread around. Sprinkle with chives. When bottom of omelet turns brown, transfer to plate and cut into wedges. Serve with potato pancakes. Yield: 1 omelet;
- Peel potatoes. Core and peel apples. In a medium bowl, grate potatoes, apples and onion. Mix together. Add flour, egg and salt and pepper. In a saute pan heat oil. Form mixture into hamburger sized patties and add to hot oil in pan. Flip when edges appear golden brown. Cook other side for about 2 minutes or until brown and drain on paper towels.;
SMOKED SALMON HASH WITH FRIED EGG AND CHIVE PANCAKE
Steps:
- Make the hash: Put the potatoes into a small pot, cover with water, and bring to a boil over medium-high heat. Cook the potatoes until fork tender, about 10 minutes, and drain them well. Heat the olive oil in a medium skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the salmon, cooked potatoes, and dill. Raise the heat to high and cook an additional 10 minutes, shaking the pan occasionally, until the potatoes begin to brown. Remove from heat. Season with salt and pepper.
- Make the pancake: Mix the flour, salt, pepper, and sugar in a bowl. Add the beaten eggs, oil, and chives and whisk until the batter is smooth. Heat a medium nonstick skillet over medium heat. When hot, pour the batter into the skillet about 1/4-cup at a time. Flip the pancakes when small bubbles form on the top and the bottom is golden brown. Repeat with the remaining batter.
- Make the egg: Using the same pancake skillet, melt a tablespoon of butter over high heat and crack the eggs into the skillet. Allow to become firm before flipping. Cook 30 more seconds
- To serve: Place a pancake on a plate, top with some of the hash, and slide an egg onto the hash. Garnish with a sprig of fresh dill.
POTATO PANCAKES WITH SMOKED SALMON
Provided by Food Network
Categories appetizer
Time 30m
Yield 2 large potato pancakes
Number Of Ingredients 8
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
Provided by Next Iron Chef All Star: Beau MacMillan
Categories appetizer
Time 40m
Yield 30 servings
Number Of Ingredients 14
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
SHREDDED POTATO PANCAKES WITH SMOKED SALMON
Categories Potato Appetizer Quick & Easy Salmon Pan-Fry Sour Cream Gourmet
Yield Serves 8
Number Of Ingredients 4
Steps:
- Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat 1/4 cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200°F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream.
BUCKWHEAT PANCAKES WITH SMOKED SALMON
Categories Cake Dairy Fish Brunch Cocktail Party Quick & Easy Salmon Spring Pan-Fry Sour Cream Gourmet
Yield Makes 18 to 20 hors d'oeuvres
Number Of Ingredients 16
Steps:
- Make pancakes:
- Whisk together dry ingredients in a large bowl. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture. Add 3 tablespoons butter and fold until batter is smooth.
- Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into skillet and cook until surface of pancakes bubbles, 1 to 2 minutes, then flip and cook 1 minute more. Transfer to a plate and keep warm, covered. Brush skillet with butter between batches.
- Make topping:
- Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
- *Available at natural foods stores.
SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES
What a delicious combination: smoked salmon and chive pancakes! This dish is part of Irish cook Kevin Dundon's dinner menu for St Patrick's Day that I was delighted to find just recently in the March 2005 edition of the BBC Good Food magazine. And I certainly won't be waiting for St Patrick's Day 2006 before I try it. He describes this as a 'prepare ahead starter': the pancakes are served at room temperature. One detail in this recipe, I suppose incidental, that really intrigued me was that he doesn't use commercial spray-on oil. A reminder that there really are alternatives to so many of the products that the advertisers try to foist upon us. He suggests a simple alternative, one I opted for years ago after reading that commercial spray-on oils contain carcinogenics. But I have rarely seen recipes that suggest this. I have already posted the side dish to Kevin Dundon's St Patrick's Day menu: his scrumptiously creamy Colcannon. Next I shall be posting the main course dish: Guinness & Honey Glazed Pork. All the courses in his St Patrick's Day - or ANY day - menu sound just SO delicious!
Provided by bluemoon downunder
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- THE DRESSING: Place the wholegrain mustard in a bowl, using a whisk, slowly add the olive oil, then add a squeeze of lemon and set aside.
- THE PANCAKE MIXTURE: Mix together the eggs, flour, milk and chopped chives until smooth and season with salt and freshly ground black pepper to taste. Heat a medium-sized non-stick pan over a high heat and using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 minute, then flip, cook for 30 seconds more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
- TO SERVE: Arrange handfuls of salad leaves in piles on the side of each of six plates. Fold the pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
- Kevin Dundon's Notes for preparing this dish in advance: Make the pancakes the day before, stack them with a layer of greaseproof paper between each one and refrigerate.
- My Notes: When I make this dish, I am not going to try to track down smoked wild Irish salmon, delicious though it may be. I shall be making it with the best local smoked salmon available.
Nutrition Facts : Calories 314.1, Fat 19.5, SaturatedFat 4, Cholesterol 146.7, Sodium 68.1, Carbohydrate 27, Fiber 1.7, Sugar 0.5, Protein 8.8
SMOKED SALMON PANCAKES
I'm planning a birthday party in two weeks-this will be one of our appys. I found this recipe on the wonderful healthyfoodguide.com.au
Provided by JustJanS
Categories Australian
Time 50m
Yield 30 pancakes
Number Of Ingredients 11
Steps:
- Combine sifted flour with baking soda and baking powder. In a separate bowl, lightly beat egg and add milk. Make a well in the centre of the flour mixture and pour in egg and milk. Stir with a whisk until smooth and thick.
- Spoon a tablespoon of mixture into a lightly greased, non-stick frying pan. Cook over a medium heat for 3 minutes, until bubbles appear on the surface. Turn and cook for 1 minute. Repeat with remaining batter and set aside to cool completely.
- Combine sour cream, mustard and horseradish. Stir in chives and season with pepper. Spoon onto cooled pancakes and top with slices of smoked salmon. Garnish with extra chives and serve.
Nutrition Facts : Calories 42.1, Fat 1, SaturatedFat 0.4, Cholesterol 9.5, Sodium 171.7, Carbohydrate 5.6, Fiber 0.2, Sugar 0.5, Protein 2.5
POTATO PANCAKES WITH SMOKED SALMON
Created for RSC #9. THE SERVING SIZE HAS BEEN CORRECTED! It originally stated 8-10 servings and should be 2-4 and the reviewers were certainly right! The ingredients should yield you about 8 pancakes based on their small size. Crispy potato pancakes topped with caramelized onions, smoked salmon and dill sour cream. I would serve two of these as a first course per person, or serve 4 as a light lunch.
Provided by IHeartDogs
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 117.1, Fat 5, SaturatedFat 2.5, Cholesterol 39.4, Sodium 387.2, Carbohydrate 12, Fiber 1.1, Sugar 2.9, Protein 6.2
SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES
A sophisticated salmon starter that your guests will adore...
Provided by Good Food team
Categories Brunch, Buffet, Dinner, Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 12
Steps:
- To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
- To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
- Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
- To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
Nutrition Facts : Calories 395 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 3 milligram of sodium
HASH BROWN PANCAKES WITH SMOKED SALMON & DILL CREAM
On weekends when I was growing up, pancakees, salmon and bagels were our brunch staples. Now, I combine the concepts and use whipped cream instead of cream cheese. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate., Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm., To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.,
Nutrition Facts : Calories 187 calories, Fat 11g fat (6g saturated fat), Cholesterol 125mg cholesterol, Sodium 350mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
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