Potato Cakes With Smoked Salmon
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
42
Spice
61
Sweetness
32
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 large
Russet Potatoes1 tbsp
Thyme (chopped fresh)1 tbsp
All-Purpose Flour2 tbsps
Butter1
Salt4 tbsps
Creme Fraiche1 tsp
Honey Mustard1 tsp
Grated Horseradish1 tbsp
Chives (minced fresh)Directions:
1
Heat a large non-stick skillet over high heat
2
Add the speck, or bacon, to the hot pan
3
The pan needs to be very hot so that the speck is crispy
4
When cooked through and crispy, remove the speck and let drain on paper towels
5
Grate the potatoes on a mandoline adjusted to the julienne setting
6
Do not grate them ahead of time, or they will turn color
7
Wring the potatoes out with your hands to get rid of excess moisture
8
In a medium bowl, combine the shredded potatoes, thyme, pepper, and speck mixing with your hands
9
Add flour to the mixture to bind it
10
Form the potato mixture into 4 patties
11
In the same skillet, add enough oil for frying, plus the 2 tablespoons butter
12
Heat over high heat until oil is very hot
13
Add the potato cakes, making sure there is at least 1/2-inch between them
14
Cook for several minutes on each side, until golden brown and crispy on all edges, and cooked through in the middle
15
The amount of cooking time will vary based on the thickness of the potato cakes
16
Remove potato cakes from oil and let drain on paper towels
17
Season with salt while hot
18
In a medium bowl, whisk together the creme fraiche, honey mustard, lemon juice, and horseradish
19
Add the cilantro and chives, and stir to combine
20
Just before serving, add the salad greens to the bowl, and toss
21
To plate, put 1 potato cake on each of 4 plates
22
Top each potato cake with 3 slices of smoked salmon
23
Add a pile of greens with dressing on top of the salmon
24
Sprinkle salads with pepper, and garnish with lime wedges on the side