Best Potato Pancakes With Smoked Salmon Caviar And Dill Cream Recipes

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POTATO PANCAKES WITH SMOKED SALMON



Potato Pancakes With Smoked Salmon image

Created for RSC #9. THE SERVING SIZE HAS BEEN CORRECTED! It originally stated 8-10 servings and should be 2-4 and the reviewers were certainly right! The ingredients should yield you about 8 pancakes based on their small size. Crispy potato pancakes topped with caramelized onions, smoked salmon and dill sour cream. I would serve two of these as a first course per person, or serve 4 as a light lunch.

Provided by IHeartDogs

Categories     Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 15

6 tablespoons sour cream
2 tablespoons fresh dill, minced
1 pinch salt
1 cup white onion, coarsely chopped
1 tablespoon butter
1 tablespoon brown sugar
2 medium white potatoes, peeled
1 egg
1 1/2 teaspoons fennel seeds, slightly crushed
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon flour
1/4 teaspoon baking powder
oil (for frying)
6 ounces smoked salmon, cut into thin strips

Steps:

  • Preheat oven to 250 degree F.
  • In a small bowl mix together sour cream, dill and salt until well blended and put in refrigerator.
  • Heat butter in large skillet over medium low heat. Add onions to pan, stirring occasionally until onions are softened, then sprinkle with brown sugar, and continue cooking, stirring until onions are tender and golden brown. If onions are cooking too fast, reduce heat to low. Remove to a bowl to cool.
  • While onions are cooking, grate potatoes. Squeeze potatoes in paper towels to release as much liquid as possible.
  • Place potatoes in medium bowl and stir in egg, fennel seed, flour, salt, pepper and baking powder until well blended.
  • Heat enough oil to cover bottom of large non-stick skillet over medium high heat. Scoop approximately 1/3 cup portions of potato mixture into hot oil, flattening with the back of a spatula into 4" pancakes.
  • Fry in oil until bottoms are golden brown, then flip over and fry until that side is done, keeping in mind that the first side will usually take longer to brown than the second.
  • Remove to a plate lined with paper towels and keep warm in oven, and repeat procedure until batter is gone, adding more oil as needed.
  • Place pancakes on plate, and divide sour cream mixture, then onions, then salmon evenly among pancakes.
  • Serve hot.

Nutrition Facts : Calories 117.1, Fat 5, SaturatedFat 2.5, Cholesterol 39.4, Sodium 387.2, Carbohydrate 12, Fiber 1.1, Sugar 2.9, Protein 6.2

POTATO AND SMOKED SALMON PANCAKES WITH CREAMY DILL SAUCE



Potato and Smoked Salmon Pancakes with Creamy Dill Sauce image

Blogger Lauren Keating of Healthy-Delicious shares a Scandinavian treat.

Provided by Lauren Keating

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 11

1 egg
1/2 cup fat-free (skim) milk
1 container (6 oz) Greek Fat Free plain yogurt
3/4 cup Gold Medal™ whole wheat flour
5 russet potatoes (about 1 1/2 lb), peeled
1 small onion
4 oz smoked salmon, chopped
2 tablespoons vegetable oil
1 tablespoon fat-free (skim) milk
1 tablespoon chopped fresh dill weed
Dash pepper

Steps:

  • In large bowl, beat egg, 1/2 cup milk and 2 tablespoons of the yogurt. Stir in flour to make a thin batter.
  • Shred potatoes and onion into batter. Stir in salmon.
  • In 10- to 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Using 1/4-cup measuring cup, scoop batter into skillet to make each pancake. Gently press down on top of each pancake with pancake turner to flatten. Cook 2 minutes on each side or until pancakes are golden brown and crispy. Add remaining tablespoon oil as needed.
  • To make sauce, stir together remaining yogurt, 1 tablespoon milk and the dill. Season to taste with black pepper. Serve sauce with pancakes.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g

SHREDDED POTATO PANCAKES WITH SMOKED SALMON



Shredded Potato Pancakes with Smoked Salmon image

Categories     Potato     Appetizer     Quick & Easy     Salmon     Pan-Fry     Sour Cream     Gourmet

Yield Serves 8

Number Of Ingredients 4

2 pounds russet (baking) potatoes
1/2 cup vegetable oil
1 pound thinly sliced smoked salmon
sour cream as an accompaniment

Steps:

  • Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat 1/4 cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200°F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream.

POTATO PANCAKES WITH CAVIAR



Potato Pancakes with Caviar image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

4 large baking potatoes (2 pounds)
2 extra-large eggs, lightly beaten
6 tablespoons flour
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons clarified butter (see note)
1/2 cup creme fraiche or sour cream
100 grams good caviar or salmon roe (less than 4 ounces)

Steps:

  • Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
  • Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.
  • Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.

POTATO PANCAKES WITH SMOKED SALMON



Potato Pancakes with Smoked Salmon image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 large potato pancakes

Number Of Ingredients 8

1 box instant potato pancake mix
1/4 cup chopped Italian parsley
Salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
1 cup sour cream
1/4 cup diced red onion
8 to 16 ounces smoked salmon, sliced thinly
1/4 cup chopped fresh dill

Steps:

  • Prepare potato pancake mix according to box instructions. Add parsley, salt and pepper, to taste. Heat 2 tablespoons oil in a shallow non-stick pan. When oil is hot, spoon 1/2 potato mixture into pan and shape into large round pancake. Brown on both sides, making sure it gets crispy and golden brown, about 5 minutes on each side. Remove from pan and place on a paper towel to dry. When slightly cooled, spread sour cream on top, sprinkle red onion and lay the smoked salmon nicely on top. Garnish with dill and slice into 8 pieces (like a pizza).

SMOKED SALMON ON POTATO PANCAKES WITH DILL CREME FRAICHE



Smoked Salmon on Potato Pancakes with Dill Creme Fraiche image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     appetizer

Time 40m

Yield 30 servings

Number Of Ingredients 14

1 cup all-purpose flour
1 1/2 pounds Yukon gold potatoes, rinsed and roughly chopped
2 large eggs
1/2 cup chopped shallots
Kosher salt and freshly ground black pepper
Canola oil
1 pound thinly sliced smoked salmon
Dill Creme Fraiche, recipe follows
3 ounces fresh salmon roe
3 tablespoons chopped fresh dill
1 cup creme fraiche
2 tablespoons chopped fresh dill
1 teaspoon lemon juice
Salt and freshly ground black pepper

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

CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE



Crispy Potato Pancake with Smoked Salmon and Dill-Caper Vinaigrette image

Provided by Geoffrey Zakarian

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon finely minced shallot
1/2 cup canola oil
1/4 cup olive oil
1 tablespoon capers, finely minced
1 tablespoon finely minced dill
Freshly cracked black pepper
1/4 small Spanish onion
2 russet potatoes (about 1 pound)
Kosher salt
3 tablespoons Clarified Butter, recipe follows
16 slices smoked salmon
1/2 cup creme fraiche, lightly whipped
1/4 cup dill fronds
5 tablespoons unsalted butter, cut into cubes

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small mixing bowl, combine the mustard, vinegar and shallots. Whisk in the canola and olive oils to emulsify the dressing, and then fold in the capers and dill. Season with pepper only, as the capers are salty.
  • On the large-hole side of a box grater, grate the onion into a strainer set over a bowl. Then, peel the potatoes. It is important to work quickly to avoid potato oxidation. You do not want to store the potatoes in water, as the starch will be washed away. Using the large-hole side of the box grater, grate the potatoes into the strainer. Press out the liquid and discard. Toss the potatoes with the onions and season with salt and pepper.
  • In an 8-inch nonstick saute pan set over medium-high heat, melt the Clarified Butter. It will seem like a lot of butter. Pack the potatoes into the pan, so that the layer is 1/2-inch thick. Saute the potatoes until the bottom just starts to brown, 5 to 7 minutes. Carefully and gently flip the potato pancake onto a small plate browned-side up. Then slide the potato pancake back into the pan and brown on the other side over medium-high heat. Place in the oven and cook until evenly golden, another 10 to 15 minutes. Drain the potato pancake on a paper towel and cut into quarters.
  • Roll the smoked salmon into rosettes. Top the potato pancake slices with the smoked salmon rosettes, a few dollops of creme fraiche and the dill fronds. Drizzle with the vinaigrette before serving.
  • Heat the butter in a heavy-duty saucepan over very low heat until it's melted. Simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.
  • Once the butter stops spluttering and no more foam seems to be rising to the surface, remove from the heat and skim off the foam with a spoon.
  • Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container.
  • Carefully pour the warm butter through the cheesecloth-lined strainer into the container, discarding any solids from the bottom of the pan.

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