Crispy Potato Pancake with Smoked Salmon and Dill-Caper Vinaigrette
The recipe Crispy Potato Pancake with Smoked Salmon and Dill-Caper Vinaigrette can be made in around 45 minutes. One serving contains 743 calories, 18g of protein, and 65g of fat. For $4.5 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up canolan oil, onion, olive oil, and a few other things to make it today. It works well as a Jewish main course. This recipe is liked by 497 foodies and cooks. Hanukkah will be even more special with this recipe. It is a good option if you're following a gluten free and pescatarian diet. It is brought to you by Foodnetwork. With a spoonacular score of 76%, this dish is good. If you like this recipe, take a look at these similar recipes: Smoked Salmon Salad with Caper Vinaigrette, Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette, and Smoked Salmon Hash with Dill Vinaigrette.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup canola oil
1 tablespoon capers, finely minced
1/2 cup creme fraiche, lightly whipped
2 tablespoons Dijon mustard
1/4 cup dill fronds
1 tablespoon finely minced dill
Kosher salt
1/4 cup olive oil
1/4 small Spanish onion
Freshly cracked black pepper
2 russet potatoes (about 1 pound)
1 teaspoon finely minced shallot
16 slices smoked salmon
5 tablespoons unsalted butter, cut into cubes
2 tablespoons white wine vinegar.jpg)
Equipment:
cheesecloth
oven
mixing bowl
whisk
box grater
sieve
bowl
frying pan
paper towels
sauce pan
Cooking instruction summary:
Watch how to make this recipe. Special equipment: Cheesecloth or gauze 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.
Step by step:
1. Watch how to make this recipe.
2. Special equipment: Cheesecloth or gauze
3. Preheat the oven to 400 degrees F.
4. In a small mixing bowl, combine the mustard, vinegar and shallots.
5. 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.
6. 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.
7. 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.
8. 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.
9. Place in the oven and cook until evenly golden, another 10 to 15 minutes.
10. Drain the potato pancake on a paper towel and cut into quarters.
11. 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.
12. Drizzle with the vinaigrette before serving.
13. 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.
14. 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.
15. Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container.
16. Carefully pour the warm butter through the cheesecloth-lined strainer into the container, discarding any solids from the bottom of the pan.
Nutrition Information:
covered percent of daily need
