These elegant potato pancakes offer a wonderful contrast of textures, featuring crisp, golden-brown potato nests that cradle tender slices of smoked salmon. The dish is elevated by a zesty horseradish cream that cuts through the richness of the fish and butter. Perfect for a light lunch, an appetizer for dinner parties, or a sophisticated weekend brunch, this recipe brings a touch of Scandinavian-inspired flair to your table. The simplicity of the ingredients allows the quality of the salmon and potatoes to shine, making it a crowd-pleaser that feels both luxurious and comforting.
Smoked Salmon On Potato Pancakes With Horsera
Description
These elegant potato pancakes offer a wonderful contrast of textures, featuring crisp, golden-brown potato nests that cradle tender slices of smoked salmon. The dish is elevated by a zesty horseradish cream that cuts through the richness of the fish and butter. Perfect for a light lunch, an appetizer for dinner parties, or a sophisticated weekend brunch, this recipe brings a touch of Scandinavian-inspired flair to your table. The simplicity of the ingredients allows the quality of the salmon and potatoes to shine, making it a crowd-pleaser that feels both luxurious and comforting.Ingredients
Directions
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Preheat oven to 450&# 194;°F (232ðC).
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Peel potatoes and cut into fine julienne strips using a mandolin, grater, or food processor with a coarse blade.
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Cut the potato strips across the short end into approximately 2-inch-long pieces.
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In a mixing bowl, combine the potato strips with 4 tablespoons melted butter and 1 minced shallot.
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Season the mixture with salt and white pepper to taste.
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Loosely place the potato mixture into 8 nonstick muffin tins, forming nests about 1/2-inch thick, or spread onto a nonstick cookie sheet in round shapes. Do not pack down tightly.
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Bake until the bottoms are browned, approximately 10 minutes.
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Turn the potato nests over and bake until crispy on the other side.
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Remove from oven and keep warm until ready to serve.
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Arrange a small amount of dressed greens in the center of each of 4 plates.
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Place potato pancakes around the greens and top with slices of smoked salmon.
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Finish with a dollop of horseradish cream at the base of each piece of salmon.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 26.5kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 7000.0mg292%
- Total Carbohydrate 13.5g5%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure potatoes are dried well before mixing with butter to help them crisp up in the oven.
For the dressed greens, simply toss mixed baby greens with a light vinaigrette just before serving to maintain crispness.
Horseradish cream can be made by mixing prepared horseradish with sour cream or crème fraîche to taste.
If using a cookie sheet, use a cookie cutter to shape the potatoes into neat rounds before baking for a uniform presentation.
Serve immediately while the potato nests are still hot and crispy.
