Potato Latkes With Watercress Smoked Salmon And Avocado Salad Recipes

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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.

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

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