Indulge in a culinary masterpiece where delicate smoked salmon meets crispy potato pancakes, enveloped in a luscious dill crème fraiche. This harmonious trio of flavors and textures will tantalize your taste buds and leave you craving more. Discover the secrets behind creating完美的土豆煎饼, from selecting the right potatoes to achieving that perfect golden-brown exterior. Learn how to elevate your smoked salmon with a simple yet sophisticated curing process, ensuring its rich, smoky flavor shines through. Finally, immerse yourself in the art of crafting a velvety dill crème fraiche, the perfect complement to this extraordinary dish. Prepare to embark on a culinary adventure that will leave your palate enchanted and your senses awakened.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
POTATO PANCAKES WITH SMOKED SALMON, CAVIAR AND DILL CREAM
Recipe by Wolfgang Puck who is best known for putting smoked salmon, caviar and dill-flecked crème fraîche on his designer pizzas, he also loves this trio of toppings with his exceptionally crispy potato pancakes, a dish he makes frequently when cooking at home. All three garnishes are wonderfully decadent together; still, you can leave out the smoked salmon or the caviar. From: Wolfgang Puck's Home Cooking, Best Recipes of 2007. Starters and Hors d'Oeuvres, Pairing of the Day, August 2008, Published August 2007. Pairing Suggestion:These crisp potato pancakes seem to hark back to Puck's Austrian heritage, so serving them with an Austrian wine feels appropriate-especially since dry Riesling's mineral and apple notes pair so well with the smoked salmon and caviar toppings. Look for the herbal 2005 Loimer Langenlois Terrassen or the citrus-inflected 2006 Stadt Krems Grillenparz. These can be dressed up or otherwise - such as at a brunch with Champagne :) or Champagne Punch for New Year's Day or you can serve them at a Cocktail Party. I love these, that goes without saying! ;)
Provided by Manami
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, stir the creme fraiche with the dill and lemon juice.
- Season with salt and black pepper and sprinkle with the chives.
- Refrigerate until ready to serve.
- In a food processor or on a box grater, coarsely shred the potatoes and the onion.
- Transfer to a large, clean kitchen towel and squeeze dry.
- In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
- In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering.
- Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round.
- Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes.
- Flip the pancakes and cook until golden, about 2 minutes longer.
- Transfer to paper towels to drain.
- Repeat with the remaining potato mixture; you should have 12 pancakes.
- Arrange the potato pancakes on a platter.
- Serve warm, with the dill cream, smoked salmon and caviar.
Nutrition Facts : Calories 363.3, Fat 29.7, SaturatedFat 7.9, Cholesterol 126.7, Sodium 489.8, Carbohydrate 13.4, Fiber 1.1, Sugar 1, Protein 11.9
Tips:
- For crispy potato pancakes, make sure to squeeze out excess moisture from the potatoes after grating them. You can use a cheesecloth or a kitchen towel to do this.
- Use a non-stick skillet or griddle to cook the potato pancakes. This will help prevent them from sticking and breaking apart.
- Cook the potato pancakes over medium heat until they are golden brown and crispy on both sides. Don't overcrowd the pan, or the pancakes will not cook evenly.
- While the potato pancakes are cooking, prepare the dill crème fraîche. Simply combine crème fraîche, chopped dill, lemon juice, salt, and pepper in a small bowl. Stir until well combined.
- To assemble the dish, place a potato pancake on a plate. Top with smoked salmon, dill crème fraîche, and capers.
- Serve immediately, while the potato pancakes are still hot and crispy.
Conclusion:
Smoked salmon on potato pancakes with dill crème fraîche is a delicious and elegant dish that is perfect for breakfast, lunch, or dinner. The crispy potato pancakes are the perfect base for the rich and smoky salmon, and the dill crème fraîche adds a touch of freshness and acidity. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special dish to serve, give smoked salmon on potato pancakes with dill crème fraîche a try.
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