Smoked Salmon And Salmon Roe On Crispy Potato Pancakes With Horseradish Cream And Pickled Onions
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 large
Baking Potatoes1 cup
Unsalted Butter1 cup
Vegetable Oil1 cup
Creme Fraiche2 tbsps
Lemon Juice (fresh)1 tbsp
Kosher Salt2 tbsps
Caviar4 medium
Red Onion (sliced 1/4-inch thick)3 cups
Cider Vinegar1 cup
Sugar2 tbsps
Pickling SpiceDirections:
1
Peel and coarsely grate the potatoes
2
Working in batches, heat 2 teaspoons of the butter with 2 teaspoons of the vegetable oil in a large nonstick skillet over medium-high heat until very hot
3
Sprinkle 2 tablespoons of the potatoes into the pan, pressing into a 3-inch diameter with a spatula to create lacy, flat rounds of potato
4
Don't be concerned if you can see the bottom of the pan through gaps in the potatoes
5
Cook until well browned on each side, pressing down firmly
6
Season with salt while hot
7
(The cakes can be made several hours in advance and crisped in a hot oven before serving
8
) Combine the creme fraiche, lemon juice, and horseradish in a small bowl and season with salt and pepper, to taste
9
Arrange 3 pancakes per serving on small plates
10
Top the pancakes with equal amounts of smoked salmon, a spoonful of horseradish cream, and a spoonful of caviar
11
Top with a few pickled onions and serve
12
To make the Pickled red onions: Combine the onions, vinegar, garlic, sugar, pickling spice, and salt in a small saucepan
13
Bring to a boil over high heat
14
Reduce the heat to medium and simmer for 2 minutes
15
Remove from heat and cool to room temperature before serving
16
Chop fine