Best Crème Fraîche Potato Salad With Salmon Roe Green Cabbage Slaw And Smoked Salmon Recipes

SALMON-ROE-TOPPED BAKED POTATOES WITH CRèME FRAîCHE

Salmon-Roe-Topped Baked Potatoes With Crème Fraîche image

A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark wrote, "a briny, creamy analogue" to a porky version. Try it as a bright and festive appetizer during the holidays, or skip the salmon roe for a still-satisfying meal.

Provided by Melissa Clark

Categories appetizer, side dish

Time 1h45m

Yield 4 large servings

Number Of Ingredients 7

Ingredients

4 large russet potatoes (10 to 12 ounces each), scrubbed well
2 teaspoons kosher salt
1/4 cup crème fraîche, more for serving
2 tablespoons unsalted butter, at room temperature
4 teaspoons chopped chives
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe, for topping

Steps:

Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining 1/2 teaspoon salt and pepper; mash with a fork until combined.
Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 777 milligrams, Sugar 2 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

Ingredients

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.