Smoked Salmon with Latkes and Sweet Onion Cream

Smoked Salmon with Latkes and Sweet Onion Cream

 

Serves: 6


Ingredients:

  • 12 slices smoked salmon

  • 2 Yukon Gold potatoes, 1 to 1.5 pounds total weight, peeled and cut into eighths

  • 1/3 cup finely diced sweet onion (Vidalia, Maui, or Walla Walla)

  • 1/2 cup creme fraiche

  • Minced fresh chives or salmon caviar

  • Peanut oil for frying

  • 2 tablespoons unsalted butter

  • Kosher salt and freshly ground pepper

Method:

  1. Shred the potatoes in a food processor fitted with the shredding disk or on the large holes of a box grater.

  2. Put the potatoes in a sieve and rinse lightly under cold water to rid them of some starch.

  3. Wrap the potatoes in a clean, lint-free dish towel and wring out as much of the moisture as possible. (Rinsing off some of the starch keeps the raw potatoes from browning while you cook them and makes the latkes crunchier.)

  4. Transfer to a clean bowl and season with salt and pepper.

  5. Pour peanut oil to a depth of 1/8 inch in a large saute pan, and heat over medium heat until the oil is hot but not smoking.

  6. Working in batches, form each cake by carefully dropping a large tablespoon of the potato mixture into the hot oil. Gently press down with the back of a spoon to form a flat round about 1 1/2 inches in diameter and 1/4 inch thick. (Pancakes should be about silver-dollar size.)

  7. Saute, turning as needed, until golden brown on both sides, 4 to 5 minutes total.

  8. Using a slotted utensil, transfer to a paper towel-lined baking sheet to drain briefly. You should have 12 latkes total (2 per person).

Making the sweet onion cream

  1. In a small saute pan, melt the butter over very low heat.

  2. Add the onion and cook under low heat until soft and translucent, about 10 minutes.

  3. Drain the onion in a sieve placed over a bowl (reserve the onion butter for another use), and let the onion cool to room temperature.

  4. In a small bowl, combine the cooled onion with the creme fraiche. Season lightly with salt and pepper.

  5. Using the salmon slices, wrap it salmon in round and place one on each latke.

  6. Garnish each with a dollop of sweet onion cream and with chives or salmon caviar, if desired.

Note: When making the cream, the creme fraiche will liquefy if the onions are hot when they are combined with it.

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