Smoked Salmon Potato Cakes With Garlic Cream Recipes

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SMOKED SALMON POTATO CAKES WITH GARLIC CREAM



Smoked Salmon Potato Cakes With Garlic Cream image

Make these lovely cakes with good quality floury potatoes, the garlic cream is a must.From Feasts by Silvena Rowe

Provided by lindseylcw

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb potato, peeled
300 g smoked salmon, finely chopped
1 tablespoon parsley, finely chopped
4 green onions, finely chopped
1 large egg, lightly beaten
150 g fresh breadcrumbs, toasted
50 g sesame seeds
6 tablespoons olive oil
1 large bulb of garlic, roasted
2 large egg yolks
1 large lemon, juice of
150 ml olive oil
2 teaspoons fresh dill, finely chopped

Steps:

  • To make the garlic cream squeeze the garlic out of each clove into a food processor.
  • Add the eggs and lemon juice.
  • Add the olive oil gradually in a thin stream with the motor running until the mixture thickens.
  • Season to taste with slat and pepper, add dill and refrigerate until needed.
  • Cook potatoes in boiling water until almost done, cool and then grate them into a large bowl.
  • Mix the salmon, parsley, egg and onions into the potato, season with salt and pepper.
  • Shape into 12 small cakes; mix the breadcrumbs with the sesame seeds and coat the cakes evenly with them.
  • Sauté the cakes on medium heat in a little oil until browned and cooked through, about 5 minutes each side. Serve hot with garlic cream.

Nutrition Facts : Calories 630.1, Fat 45.4, SaturatedFat 7.1, Cholesterol 116.7, Sodium 623, Carbohydrate 39, Fiber 4.3, Sugar 3, Protein 18.4

POTATO CAKES WITH SMOKED SALMON



Potato Cakes with Smoked Salmon image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

1/4 pound speck, or bacon, cubed
4 large russet potatoes
1 tablespoon chopped fresh thyme
Freshly ground black pepper
1 tablespoon all-purpose flour
Vegetable oil, for frying
2 tablespoons butter
Salt
12 slices smoked salmon
Salad, recipe follows
4 tablespoons creme fraiche
1 teaspoon honey mustard
1/2 lemon, juiced
1 teaspoon grated horseradish
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced fresh chives
2 cups mixed salad greens, such as dandelion, radicchio, and rocket
Freshly ground black pepper
Lime wedges, for garnish

Steps:

  • Heat a large non-stick skillet over high heat. Add the speck, or bacon, to the hot pan. The pan needs to be very hot so that the speck is crispy. When cooked through and crispy, remove the speck and let drain on paper towels.
  • Grate the potatoes on a mandoline adjusted to the julienne setting. Do not grate them ahead of time, or they will turn color. Wring the potatoes out with your hands to get rid of excess moisture. In a medium bowl, combine the shredded potatoes, thyme, pepper, and speck mixing with your hands. Add flour to the mixture to bind it. Form the potato mixture into 4 patties.
  • In the same skillet, add enough oil for frying, plus the 2 tablespoons butter. Heat over high heat until oil is very hot. Add the potato cakes, making sure there is at least 1/2-inch between them. Cook for several minutes on each side, until golden brown and crispy on all edges, and cooked through in the middle. The amount of cooking time will vary based on the thickness of the potato cakes.
  • Remove potato cakes from oil and let drain on paper towels. Season with salt while hot.
  • In a medium bowl, whisk together the creme fraiche, honey mustard, lemon juice, and horseradish. Add the cilantro and chives, and stir to combine. Just before serving, add the salad greens to the bowl, and toss.
  • To plate, put 1 potato cake on each of 4 plates. Top each potato cake with 3 slices of smoked salmon. Add a pile of greens with dressing on top of the salmon. Sprinkle salads with pepper, and garnish with lime wedges on the side.

CRISP POTATO CAKES SMOKED SALMON AND CHIVES



Crisp Potato Cakes Smoked Salmon and Chives image

Provided by Tyler Florence

Time 50m

Yield 4 servings

Number Of Ingredients 9

6 large baked potatoes
2 bunches of chives
2 tablespoons of sour cream
2 tablespoons of olive oil
12 slices of smoked salmon
13 eggs
2 ounces of milk
2 ounces of butter
Olive oil for sauteeing

Steps:

  • Once potatoes have cooled, remove skin. With a box grater, grate potatoes into a mixing bowl. Add olive oil, sour cream and one bunch of chives minced. Finish with one egg, mix very well. Season with salt and pepper. Form by hand 4 large potato cakes. In a medium saute pan, heat olive oil approximately 2 ounces at a time to a slight smoke. Fry 2 potato cakes at a time. Lower heat and allow to crisp approximately 3 minutes per side. Once both sides are crisp and all 4 cakes are made, drain on a paper towel and reserve in a warm place. Crack twelve eggs and wisk with a fork. Add 2 ounces milk. Season with salt and pepper. In the same teflon pan add 2 ounces of butter and over medium heat slowly stir in cracked eggs and begin to scramble.
  • Once eggs are finished fold in a julienne of smoked salmon and a handful of minced chives. For presentation place one warm potato cake in the middle of each plate. Then carefully spoon scrambled egg mixture on top and garnish with chives

POTATO CAKES WITH SMOKED SALMON



Potato Cakes with Smoked Salmon image

I've done many versions of potato pancakes, in my life, but this has got to be the easiest. I think I shocked myself by making it with smash/potato flakes (this is the correct terminology for instant mashed potato granules), but there's always got to be a first time. And they taste wonderful, so there is no need to feel bad. But if having an ingredient like this in your store or cupboard makes you feel too trailer-trash for words, then go to some expensive health store and buy a packet of organic potato flakes instead. I do understand. I have to tell you that if you make these with 1 cup potato flakes and no flour or baking powder, you have the most stodgily fabulous squat little cakes to eat with a proper fried breakfast. These are mighty good for soaking up excess, though delicious, fats and juices though a more elegant version is required here. Serve them around at cocktail parties or lay out the component parts, adding a little bowl of creme fraiche, sour cream or smetana, on the table for an appetizer.

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 20m

Yield makes 30

Number Of Ingredients 10

3 eggs
1/2 cup full fat milk
2 spring onions/scallions finely sliced
2 tablespoons olive oil
3/4 cup smash/potato flakes
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon lemon juice
About 10 ounces (300g) smoked salmon
Small bunch dill or packet

Steps:

  • In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
  • Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
  • Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
  • Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
  • Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
  • Decorate each salmon topped pancake with a tiny feather of dill.

EASY SMOKED SALMON AND CREAMY POTATO BAKE



Easy Smoked Salmon and Creamy Potato Bake image

Ok ... I love smoked salmon, I love potatoes, and I love lots of flavors ... but who doesn't? Now my shortcuts. I wanted to make this dish but I was really short on time one night. Kitchen space was limited when I first came up with this due to kitchen renovations, so my compromise was pre-sliced potatoes. I know, absolutely ... slice your own, and I do when the time permits. But I had about 2 hours before 8 guests came over for dinner and had everything else to cook so I cheated. You could easily use some fresh russett potatoes peeled and sliced and it would be even better. But I used deli sliced bagged potatoes and they worked just fine (I used simply potatoes, but there are many brands out there, found right by the eggs, bacon usually). Smoked salmon again, right in your seafood aisle (already sliced) and the rest is easy. A few veggies and some eggs and cream and just bake and enjoy the rewards. This is a rich dish and very versatile. Served for breakfast or brunch with roasted asparagus and fruit parfaits, or dinner with grilled fish or lamb chops would be great with roasted green beans, asparagus and tomato slices. Fresh flavors but rich tastes. Even roasted chicken would make a nice addition to this dish, but I love the fish or lamb as I think it really compliments the flavors. Either way, give it a try it is a great unique dish and is worthy of company.

Provided by SarasotaCook

Categories     Potato

Time 1h20m

Yield 6-8 Individual servings, 6-8 serving(s)

Number Of Ingredients 12

6 cups sliced potatoes
1 lb smoked salmon (about 20 slices)
1 small fennel bulb (cut in half and thin sliced)
1 medium onion (cut in half and thin sliced)
3 cups heavy cream
6 large eggs, beaten well (not extra large)
3/4 cup seasoned bread crumbs
2 tablespoons fresh dill, fine chopped
1/3 cup butter (2 tablespoon for the breadcrumbs on the bottom, 2 tablespoons for the sauce, 2 tablespoon for the to)
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 lemons, thin sliced

Steps:

  • Vegetables -- Add 1 tablespoon of the butter to a saute pan on medium heat and saute the onions and fennel until soft. About 5 minutes. Remove and set to the side.
  • Casserole -- Lightly spray a 9x13" casserole dish with Pam, and then add 2 tablespoons of the melted butter. Add 5 tablespoons of the bread crumbs to the bottom of the casserole dish and press down to make a light crust on the bottom. Just spread out without pressing too much.
  • Layer 1: Add 1/3 of the potatoes on the bottom of the casserole dish overlapping them like shingles. Then season with a little salt and pepper. Top with 1/2 of the salmon slices and 1 teaspoon of the chopped dill. Then add 1/2 of the fennel onion mix, and 2 tablespoons of the bread crumbs.
  • Layer Two: Once again, the second 1/3 of the potatoes, like a shingle pattern again, salt, pepper and then the rest of the salmon, dill and the remaining onion fennel mix. Again top with 2 tablespoons of the bread crumbs.
  • Layer Three: Top with the remaining potatoes, salt and pepper.
  • Egg and Cream Base -- In a bowl, mix the eggs with the heavy cream and 2 tablespoons of the melted butter and whisk to combine well. Pour the mixture over the casserole and cover with foil.
  • Bake -- Middle rack at 400 degrees for 30 minutes. Remove from the oven and sprinkle on the remaining bread crumbs that you mixed with the remaining 2 tablespoons of melted butter. Arrange the lemon slices over the top and reduce to oven to 375 and bake another 30 minutes until the topping is golden brown. It may take a bit less time depending on your pan and the type of potatoes as well as your oven. Just check. Poke a knife in the potatoes and they should be tender and the top should be golden brown and bubbly. One dish took 45 total and another 60 minutes. So, just check, that is the best way to make sure it is all done. Also the eggs with the cream will make a custard like so the eggs need to be set as well.
  • Serving -- LET SET. At least 10 minutes covered with foil. Don't try to remove before then. The eggs need to set up.
  • This is amazing with grilled fish for dinner or grilled lamb chops. but also serve this with fresh fruit and maybe some sausage for a breakfast dish. I have even served this with grilled asparagus on the side and some grilled scallops for a lite dinner.

Nutrition Facts : Calories 862.5, Fat 63.6, SaturatedFat 36.4, Cholesterol 419.1, Sodium 2236.2, Carbohydrate 48.7, Fiber 7.2, Sugar 3.3, Protein 28.9

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