What a delightful appetizer to serve on a special occasion i.e. Easter perhaps?
- 3 medium sized russet potatoes
- 1 tsp. lemon juice
- 1/4 cup finely minced yellow onion
- 1 large egg, whisked
- 1 tsp. minced fresh dill
- 1/2 tsp. grated lemon zest
- pinch each of salt and freshly ground pepper
- 1/2 cup olive oil, plus a little extra
- 1/2 lb. thinly sliced smoked salmon
- 1/2 cup whipped plain cream cheese
- 1 lemon, cut into wedges
Preheat oven to 200 degrees. Place a wire rack on a baking sheet and slide into the oven. Line a plate with a paper towel and set aside.
Peel the potatoes and grate by hand using the larger holes of the hand grater. Transfer to a bowl of cold water with lemon juice as they are grated. Drain really well in a colander and spread out on a large, clean tea towel along with the minced onion.
Roll the towel up jelly roll style and wring out as much of the water as possible. Place in a large bowl and add the egg, lemon zest, salt and pepper.
Using a heavy bottomed fry pan (cast iron?) and heat 2 tbsp. olive oil until shimmering. Working in batches of 4, ladle 2 tbsp. each of the potato mixture into the hot pan, pressing each one into 2 inch rounds. Cook until the undersides are golden (approx. 5 mins.). Gently flip and continue to cook another 5 minutes. Both sides should be golden in colour, crisp and fully cooked.
Remove as they are done and[place on the paper towel to absorb the excess oil. Transfer to the wire rack to keep warm while you continue cooking the other latkes. You should have enough mixture to make 16 latkes.
Stack 4 latkes on each plate, top with 2 oz. of the smoked salmon and a generous dollop of the whipped cream cheese. Garnish with lemon wedges and serve with a crisp cold salad.
Potato Tart With Smoked Trout
This is way too cool…You will definitely have a hit on your hands with this one. Summer evening patio get-together….okay, make it a light lunch by adding a salad. This is to die for.
- 6 tbsp. butter
- 2 medium russet potatoes
- 3 tbsp. cream cheese
- 3 tbsp. sour cream (not light)
- 6 oz. smoked trout, slices
- lemon/lime wedges
Melt the butter in a sauepan over low heat. Remove from the heat and let the solids sink to the bottom. Now cool down. Skim off the foam. Carefully pour off the clarified butter, discarding the solids.
Preheat oven to 400 degrees. Slice the potatoes a little less than 1/8 inch thick and lay on a paper towel. Heat the oven proof skillet, add 2 tbsp. clarified butter and swirl to coat the bottom. Arrange some of the potatoes in a concentric circle. Season with cracked pepper and repeat the potatoes to form 2 more layers. Now pour 3 tbsp. of the clarified butter down the sides of the skillet, allowing it to seep under the potatoes.
This is where the fun begins. Brush the underside of a medium heavy skillet with clarified butter and set over the potatoes (to make a cover). Reduce the heat to medium and cook until crisp and golden in colour (ab out 6 minute).
Flip the potatoes using 2 metal spatulas. Cover with the skillet. Cook a further 4 minutes. Remove the top skillet and bake in the oven for about 8 minutes to crisp the underside. Transfer to a rack to cool for 10 minutes.
Beat the sour cream and cream cheese until smooth and fluffy and spread over the potatoes. Top with the smoked trout slices and cut into wedges. Serve with lime or lemon wedges.
You will find that next time, simply double the recipe as there won’t be any leftovers.
Remember to repeat the mantra “damn I can do this” and know you did a super job.
Yum!
Yam and Russet Mashed Potatoes
Last night we had company for dinner and always wanting something a little different, I used yams (orange kind) and large russet potatoes. Try this….
- 2 medium-large yams
- 2 large russet potatoes
- 1 large egg
- several tbsp. butter
- 1/4 cup sour cream
- 1/4 cup cream cheese
- generous splash of whipping cream (okay,I didn’t say this was diet food, did I?)
Peel and chop into 2 inch pieces both the yam and potatoes and put in a large pot with water. Cook until they are soft right through. Drain. Mash with a potato masher first. This way you don’t get lumps.
Transfer to bowl of mixer, beat until smooth and add the butter, cream cheese, whipping cream and sour cream and mix thoroughly.
Spoon into casserole bowl with lid. If not using right away, cover and put in fridge until dinner time. Add a dollop of butter on top of potatoes and before serving, put in oven of 325 degrees for about 30-40 minutes to heat through.
The colour, of course, is still orange, but the flavour is really scrumptuous.
We served this with freshly steamed asparagus and corn. We had roasted chickens as well.
When we put on dinners, we always plan ahead and prepare ahead as much as possible. This allows you, the host, to spend time with your guests and still be on top of things in the kitchen. Try it!
Yummy!