Potato Latke With Smoked Salmon Crique Stephanioise Recipes
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.
POTATO LATKES WITH SMOKED SALMON, CREME FRAICHE, AND AMERICAN FARMED CAVIAR
Provided by Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
- Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper.
- In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side.
- Top each latke with smoked salmon, creme fraiche, and American farmed caviar.
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- Put the grated potatoes in a large bowl of salted water and swirl with your hands to remove some starch. Drain and rinse under cold running water, then put on a clean tea towel with the grated onions. Gather the towel around and squeeze as hard as you can to extract the moisture (it helps to rest the towel on the side of the sink and use your weight to press down). Transfer to a large bowl, then mix in the eggs and salt.
- Put the oil in a large sauté pan and heat until a little of the mixture sizzles instantly when dropped in. Using a soup spoon as a size guide, gather up dollops of the mixture and squeeze together in your hands to form into a round.
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- Line a sieve with a clean tea towel or muslin and add the grated onion and potatoes then wrap them up in the tea towel, twist the top to seal and squeeze out as much water as you possibly can.
- Whisk together the eggs, flour, salt and a good grinding of black pepper in a large bowl. Add the drained vegetables and give it a good stir.
- Place a heavy bottomed frying pan over a medium heat and add one Tbsp each of butter and vegetable oil. Heat until bubbling but not burning. Add scoops of the potato mixture (I use a 1/4 cup measure) and use a spatula to flatten them into thin pancakes.
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