POTATO KUGEL
Kugel is a traditional Jewish dish often served at holidays. At Passover, a savory potato kugel is most common-a noodle kugel isn't allowed because pasta isn't kosher for Passover. This recipe hits all the traditional notes using schmaltz (chicken fat) to cook the onions and a dairy-free egg custard to hold the kugel all together. But instead of shredding all the potatoes I use frozen shredded hash brown potatoes, which are a great shortcut when you've got a whole dinner to make!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
- Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
- Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
- Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.
SMOKED SALMON POTATO ROSTI STACK
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
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
SCANDI SMOKED SALMON POTATOES
Inspired by gravadlax, these little bites with a fresh, fragrant sauce are a great appetizer
Provided by Jane Hornby
Categories Buffet, Canapes, Dinner, Lunch, Snack, Starter
Time 30m
Number Of Ingredients 8
Steps:
- Boil the potatoes in their skins for 15 mins until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill. Cut each piece of salmon in half to make two long strips.
- Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place onto a platter. If you want to add salt, go easy, as the salmon is highly seasoned. Scatter with pepper, a squeeze of lemon and a few dill fronds. Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl. Scoop the soured cream into another. To eat, dip the potatoes into the cream, then spoon over a little sauce.
Nutrition Facts : Calories 291 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 2.63 milligram of sodium
POTATO SCONES WITH SMOKED SALMON & SOURED CREAM
Make a batch of potato scones to serve with smoked salmon and a dollop of soured cream for brunch or a weekend treat
Provided by Esther Clark
Categories Breakfast, Brunch
Time 55m
Number Of Ingredients 8
Steps:
- Bring a small pan of water to the boil and simmer the potatoes for 12-15 mins until tender. Drain and leave to steam-dry. Return the potatoes to the pan and mash with the butter. Stir in the flour, baking powder, ½ tsp salt and a good grinding of black pepper.
- Tip the potato mixture onto a lightly floured work surface and press into a circle roughly 15cm wide and about 1cm thick, then cut into four wedges.
- Heat a splash of oil and a knob of butter in a non-stick skillet or frying pan over a medium heat, and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones.
- Divide the scones and smoked salmon or trout between two plates, then top with the soured cream and chopped chives. Season and serve.
Nutrition Facts : Calories 489 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.6 milligram of sodium
SMOKED SALMON ON POTATO PANCAKES WITH DILL CREME FRAICHE
Provided by Next Iron Chef All Star: Beau MacMillan
Categories appetizer
Time 40m
Yield 30 servings
Number Of Ingredients 14
Steps:
- In the bowl of a food processor, add the flour, potatoes, eggs, and shallots. Pulse until everything is blended but the consistency of the batter is chunky. Season, to taste, with salt and pepper.
- In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to serving platters and allow them to cool to room temperature.
- To serve, top each pancake with a small slice of smoked salmon, then about a teaspoon of Dill Creme Fraiche, then top with 1/2 teaspoon of salmon roe in the center. Garnish with chopped fresh dill and serve.
- Dill Creme Fraiche:
- Stir all ingredients together in a bowl and refrigerate until ready to use.
- Yield: 1 cup
SMOKED SALMON NEW POTATOES
Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
HOT SMOKED SALMON WITH NEW POTATOES & WATERCRESS
A great low-calorie meal for two, that's rich in omega-3, vitamin C and fibre, packed with spring flavours
Provided by Jennifer Joyce
Categories Fish Course, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, toss the onion with half the white wine vinegar and some salt. Set aside.
- Boil the potatoes in a pan of salted water until tender. Drain well and put back in the pan to steam-dry for a few mins. Tip into the bowl with the onion and gently toss together so that the potatoes absorb the vinegar. Season and leave to cool.
- In a small bowl, mix together the buttermilk, mayonnaise, remaining vinegar and the horseradish. Add some salt and fresh ground pepper, and mix well. Toss the potatoes in the mixture.
- Boil the beans for 1 min in salted water, drain, rinse in cold water and dry. Divide the potatoes between two plates and top with the apple slices, beans, salmon and a large handful of watercress.
Nutrition Facts : Calories 498 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 3.5 milligram of sodium
SMOKED SALMON-POTATO BRUNCH BAKE
Steps:
- In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature., In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.
Nutrition Facts :
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