Potato Bisque With Smoked Salmon Tartare Recipes

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SMOKED SALMON POTATO ROSTI STACK



Smoked Salmon Potato Rosti Stack image

A great breakfast when you want to impress or to treat yourself. The potato rosti can be made the day before (see notes for directions).

Provided by Nagi | RecipeTin Eats

Categories     Breakfast

Time 20m

Number Of Ingredients 8

1 lb / 500 g potatoes ((2 large or 3 medium) (see note 1 for potato type))
1 tbsp melted butter
1 tbsp olive oil
1/4 tsp salt
Pepper
3 oz / 100g Smoked salmon
2 tbsp sour cream
Dill to garnish ((optional))

Steps:

  • Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.
  • Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife.
  • Use a cheese grater and grate the potato.
  • Add butter, salt and pepper and mix to combine.
  • Heat olive oil in a large fry pan over medium high heat.
  • Scoop up 1/4 cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm / 1/3" thick. Repeat with remaining mixture.
  • Cook until each side is golden brown - around 1 1/2 - 2 minutes for each side.
  • Remove from fry pan.
  • To serve, stack 3 rostis on each plate, top with smoked salmon, a dollop of sour cream and dill.

Nutrition Facts : ServingSize 327 g, Calories 368 kcal, Carbohydrate 39.8 g, Protein 13.8 g, Fat 17.7 g, SaturatedFat 6.7 g, Cholesterol 32 mg, Sodium 1353 mg, Fiber 6 g, Sugar 2.9 g

SMOKED SALMON "TARTARE" ON NEW POTATO SLICES



Smoked Salmon

Categories     Potato     Steam     Lemon     Salmon     Chive     Sour Cream     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 7

6 red potatoes, 1 1/2 to 2 inches in diameter (about 3/4 pound)
For "tartare"
1/4 pound smoked salmon, chopped fine
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1/4 cup sour cream

Steps:

  • Slice potatoes into twenty-four 1/4-inch-thick rounds. In a vegetable steamer, set over boiling water steam one layer of potato slices, covered, until tender, 5 to 10 minutes, and cool completely. Steam remaining slices in same manner. Potato slices may be steamed 1 day ahead and kept in a sealed plastic bag, chilled. Bring potato slices to room temperature before proceeding with recipe.
  • Make "tartare":
  • In a bowl stir together "tartare" ingredients and salt and pepper to taste.
  • To assemble hors d'oeuvres:
  • Brush tops of potato slices with lemon juice and season with salt and pepper. Top each slice with a heaping 1/2 teaspoon "tartare" and a small dollop sour cream.

POTATO LATKE WITH SMOKED SALMON (CRIQUE STEPHANIOISE)



Potato Latke with Smoked Salmon (Crique Stephanioise) image

Provided by Joan Nathan

Categories     dinner, main course

Time 45m

Yield About 2 large criques or 10 small criques

Number Of Ingredients 16

1 pound baby Yukon Gold potatoes (approximately 6 small potatoes), peeled and grated
1 extra-large egg
3 tablespoons chopped chives
1 tablespoon fresh finely chopped parsley
1 tablespoon chopped black olives (optional)
Coarse salt and freshly ground pepper to taste
3 to 4 tablespoons extra virgin olive oil, plus oil for greasing ring molds
Coarse salt to taste
2 tablespoons sour cream
4 ounces smoked salmon, cut in strips
Juice and zest of 1 lemon
1 teaspoon finely chopped chives
1 teaspoon finely chopped black olives
Freshly ground pepper to taste
1 teaspoon finely chopped parsley
Extra virgin olive oil for drizzling on the plate

Steps:

  • Put the grated potato in a medium bowl. With a wooden spoon, stir in the egg, chives, parsley and olives. Season with salt and pepper, and stir well to combine.
  • To make large criques, warm 1 1/2 tablespoons of the olive oil in a medium nonstick pan over high heat. With your fingers, scoop out one half of the potato mixture, squeeze out the excess liquid between your hands and drop in the center of the pan. Using a fork or spatula, flatten the mixture firmly. Cook the crique over low to medium heat for about 6 to 8 minutes, until golden brown. Flip and cook for an additional 3 to 4 minutes, or until the exterior is crisp and golden brown and the interior is tender. Repeat using the remaining olive oil and potato mixture.
  • To make small criques, lightly brush the insides of three 3 1/2-inch-diameter ring molds with olive oil. Heat the pan with additional oil, and place the molds into the pan. Squeeze the excess liquid out of the potato mixture between your hands, and place 1 1/2 tablespoons inside each ring. Proceed as above, cooking for 3 to 4 minutes on the first side. Using tongs, remove the molds from the criques and gently press with a spatula. Flip and cook for an additional 1 to 2 minutes, or until the exterior is crisp and golden brown and the interior is tender. Set the criques aside. Repeat until remaining olive oil and potato mixture are used up.
  • To serve, sprinkle the criques with salt and top with a dollop of sour cream. Place a small mound of the smoked salmon on top, and drizzle some of the lemon juice over the salmon. Sprinkle with the lemon zest, chives and black olives, and season with pepper. Garnish with parsley, and drizzle some olive oil around the plate. Serve immediately.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 33 grams, Carbohydrate 45 grams, Fat 42 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 925 milligrams, Sugar 3 grams, TransFat 0 grams

POTATO GALETTES WITH SMOKED SALMON



Potato Galettes with Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 7

2 large russet baking potatoes (1 1/4 pounds total)
Kosher salt and freshly ground black pepper
Canola oil
4 tablespoons (1/2 stick) unsalted butter, melted
4 tablespoons creme fraiche
1/4 pound thinly sliced smoked salmon, preferably Scottish
Minced fresh chives, for serving

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.

SALMON GRAVLAX TARTARE ON CRISP POTATO SLICES



Salmon Gravlax Tartare on Crisp Potato Slices image

Provided by Serena Bass

Categories     Berry     Fish     Herb     Potato     Bake     Cocktail Party     Salmon     Party     Dill

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 18

The Gravlax Cure
1 tablespoon juniper berries, chopped
2 teaspoons dried dill
3 tablespoons sugar
4 tablespoons kosher salt (if you only have table salt, 3 tablespoons plus 1 teaspoon would be the correct equivalent)
The Tartare
5 ounces center-cut fresh salmon, skinned, pin-boned, and cut into tiny dice
2 tablespoons Gravlax Cure
1 teaspoon extra-virgin olive oil
1 tablespoon snipped chives
1/8 teaspoon grated orange zest
1/8 teaspoon freshly ground black pepper
1 bunch dill, minced, for decoration
The Crisp Potato Slices
10 small round potatoes (red or white), cut into 1/8-inch circular slices (discarding rounded ends)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the Gravlax Cure:
  • Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months.
  • For the Tartare:
  • In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.
  • Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres - then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.
  • For The Crisp Potato Slices:
  • Position a rack in the top third of the oven and preheat to 350°F.
  • Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.

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