{"id":23532,"date":"2018-11-23T05:00:34","date_gmt":"2018-11-23T12:00:34","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=23532"},"modified":"2022-04-12T08:01:28","modified_gmt":"2022-04-12T15:01:28","slug":"potato-pancakes-with-smoked-salmon","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=23532","title":{"rendered":"Potato Cakes & Smoked Salmon"},"content":{"rendered":"

You either like it or you don\u2019t.<\/strong><\/span> <\/p>\n

You either love it or hate it. I\u2019m talking about smoked salmon and I\u2019m thinking if you reading this post then you are a fan of the smokey flavored fish.<\/p>\n

Smoked salmon in those little 5 oz. packages next to where the fresh fish are sold is one of the easiest, quickest things you can pick up for an appetizer.<\/p>\n

There have been quite a few salmon recipes here for you to try. Remember the smoked salmon on a potato chip<\/a>? Well this is a little more refined than that recipe. Or, how about the smoked salmon stack<\/a> appetizer; now that one is pretty easy too. And this smoked salmon with boursin cheese<\/a> recipe is as quick as cutting a cucumber, rolling up the salmon and putting it on top of some cheese.<\/p>\n

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We had this Potato Pancake with Smoked Salmon appetizer the night we went to Greenwood restaurant while visiting Chicago a while back. Another one of those first bites, \u201c\u201dI can make this\u201d for sure thoughts going through my head so couldn’t wait for a chance to try this out on friends. And, after contacting the restaurant Chef Mark Newman was so nice to share his recipe for the potato  pancake and i thought i knew how to  make the rest of  the appetizer .<\/p>\n

The rest of the appetizer consists of some smoked salmon, chopped boiled eggs, capers, Creme Fraiche and a few other ingredients. . If you haven’t made homemade creme fraiche, start now. Why pay $5 for a carton when all you need is one cup of whipping cream and 1 tablespoon of buttermilk and ya let it sit out on the counter for 24 hours until you have a thick creamy mixture that you can make a lot or different sauces from.<\/p>\n

BLAST FROM THE PAST: <\/span><\/strong>If you love beef try my Beef Filet with Blue Cheese Sauce.<\/a><\/span><\/p>\n

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You can make a lot of different appetizers using smoked salmon and I always have some in my refrigerator.<\/p>\n

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Mix all the potato pancake ingredients together and form in small patties.<\/p>\n

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Put about 1″ oil in skillet and lightly brown the pancakes. I made early in the day and reheated in the oven.<\/p>\n

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Drain on paper towels.<\/p>\n

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Top heated pancakes with a little creme fraiche (or you could use sour cream).<\/p>\n

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Chop boiled eggs into small pieces and then these get mixed with the smoked salmon pieces, a little olive oil and some lemon juice.<\/p>\n

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Potato Cakes & Smoked Salmon<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tLbs.<\/span>\n\t\t\t\t\t\t\t\t\t\tGrated potatoes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tOnion powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tGarlic powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tSalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tbaking Powder <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 <\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\toil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tEggs<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tPotato Starch (I used Potato flour)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpkg. smoked salmon cut into small pieces<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2-3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tcapers<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tjuice of 1\/2 lemon<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1-2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tOlive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2-3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tchopped boiled eggs<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tcreme fraiche*<\/span>\n\t\t\t\t\t\t\t\t\t\thomemade or purchased<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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      Grate the potatoes then rough chop the potatoes. Mix the onion powder, garlic powder, salt, baking powder, potato starch, oil and <\/span>potato in a bowl. A<\/span>dd the eggs and mix to make batter. Form into <\/font>small 1 1\/2\" patties and <\/font> fry in about 1\/2\u201d of oil until lightly brown.  Remove from oil, drain on paper towels.  Refrigerate until right before serving.<\/span><\/p>

      Meanwhile cut up the smoked ssalmon into small strips. Mix the salmon with the boiled eggs, lemon juice and a little olive oil ( just enough to moisten.)<\/p>

      About 30 minutes to an hour before serving remove the potato disc from refrigerator. Heat potato pancakes in 250\u00b0 oven for about 20 minutes until warm.<\/p>

      Serving - top browned potato pancakes with a little of your homemade creme fraiche, top with salmon mixture and add a few capers to garnish. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t

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      Recipe Notes<\/h3>\n\t\t

      If you do not have potato flour or potato starch use a little all-purpose flour. Start with 2-3 tablespoons.  The potato starch was used in this recipe by the restaurant to make this appetizer gluten-free.<\/p>\n

      I had some leftover mashed potatoes from Thanksgiving so I am adding a little flour, part of an egg and forming into patties. I also dipped them in some fine bread crumbs before frying them.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

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