Potato Apple Pancakes With Smoked Salmon And Horseradish Recipes

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SMOKED SALMON OMELET AND APPLE POTATO PANCAKES

Provided by Food Network

Time 25m

Yield 3 servings

Number Of Ingredients 17



Smoked Salmon Omelet and Apple Potato Pancakes image

Steps:

  • Beat 3 eggs and milk together, season with salt and pepper. In a hot saute pan melt butter and swirl around entire pan. Add eggs to pan and swirl around pan so eggs come up sides of pan. After a few minutes, when bottom of eggs start to turn light brown, flip eggs with spatula and then place pieces of smoked salmon scattered on top. Add a dollop of sour cream and spread around. Sprinkle with chives. When bottom of omelet turns brown, transfer to plate and cut into wedges. Serve with potato pancakes. Yield: 1 omelet;
  • Peel potatoes. Core and peel apples. In a medium bowl, grate potatoes, apples and onion. Mix together. Add flour, egg and salt and pepper. In a saute pan heat oil. Form mixture into hamburger sized patties and add to hot oil in pan. Flip when edges appear golden brown. Cook other side for about 2 minutes or until brown and drain on paper towels.;

Smoked salmon omelet:
3 eggs
1 teaspoon milk
Salt and pepper, to taste
2 tablespoons butter
3 ounces smoked salmon
2 tablespoons sour cream
2 tablespoons chives, minced
Apple potato pancakes:
4 medium sized potatoes
2 Granny Smith apples
1 red onion
1/4 cup flour
1 egg, beaten
Salt
Pepper
3 tablespoons oil

POTATO PANCAKES WITH SMOKED SALMON

Created for RSC #9. THE SERVING SIZE HAS BEEN CORRECTED! It originally stated 8-10 servings and should be 2-4 and the reviewers were certainly right! The ingredients should yield you about 8 pancakes based on their small size. Crispy potato pancakes topped with caramelized onions, smoked salmon and dill sour cream. I would serve two of these as a first course per person, or serve 4 as a light lunch.

Provided by IHeartDogs

Categories     Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 15



Potato Pancakes With Smoked Salmon image

Steps:

  • Preheat oven to 250 degree F.
  • In a small bowl mix together sour cream, dill and salt until well blended and put in refrigerator.
  • Heat butter in large skillet over medium low heat. Add onions to pan, stirring occasionally until onions are softened, then sprinkle with brown sugar, and continue cooking, stirring until onions are tender and golden brown. If onions are cooking too fast, reduce heat to low. Remove to a bowl to cool.
  • While onions are cooking, grate potatoes. Squeeze potatoes in paper towels to release as much liquid as possible.
  • Place potatoes in medium bowl and stir in egg, fennel seed, flour, salt, pepper and baking powder until well blended.
  • Heat enough oil to cover bottom of large non-stick skillet over medium high heat. Scoop approximately 1/3 cup portions of potato mixture into hot oil, flattening with the back of a spatula into 4" pancakes.
  • Fry in oil until bottoms are golden brown, then flip over and fry until that side is done, keeping in mind that the first side will usually take longer to brown than the second.
  • Remove to a plate lined with paper towels and keep warm in oven, and repeat procedure until batter is gone, adding more oil as needed.
  • Place pancakes on plate, and divide sour cream mixture, then onions, then salmon evenly among pancakes.
  • Serve hot.

Nutrition Facts : Calories 117.1, Fat 5, SaturatedFat 2.5, Cholesterol 39.4, Sodium 387.2, Carbohydrate 12, Fiber 1.1, Sugar 2.9, Protein 6.2

6 tablespoons sour cream
2 tablespoons fresh dill, minced
1 pinch salt
1 cup white onion, coarsely chopped
1 tablespoon butter
1 tablespoon brown sugar
2 medium white potatoes, peeled
1 egg
1 1/2 teaspoons fennel seeds, slightly crushed
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon flour
1/4 teaspoon baking powder
oil (for frying)
6 ounces smoked salmon, cut into thin strips

POTATO PANCAKES WITH SMOKED SALMON

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 large potato pancakes

Number Of Ingredients 8



Potato Pancakes with Smoked Salmon image

Steps:

  • Prepare potato pancake mix according to box instructions. Add parsley, salt and pepper, to taste. Heat 2 tablespoons oil in a shallow non-stick pan. When oil is hot, spoon 1/2 potato mixture into pan and shape into large round pancake. Brown on both sides, making sure it gets crispy and golden brown, about 5 minutes on each side. Remove from pan and place on a paper towel to dry. When slightly cooled, spread sour cream on top, sprinkle red onion and lay the smoked salmon nicely on top. Garnish with dill and slice into 8 pieces (like a pizza).

1 box instant potato pancake mix
1/4 cup chopped Italian parsley
Salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
1 cup sour cream
1/4 cup diced red onion
8 to 16 ounces smoked salmon, sliced thinly
1/4 cup chopped fresh dill

POTATO-APPLE PANCAKES WITH SMOKED SALMON AND HORSERADISH

Categories     Potato     Appetizer     Fry     Hanukkah     Horseradish     Apple     Salmon     Winter     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 16

Number Of Ingredients 16



Potato-Apple Pancakes with Smoked Salmon and Horseradish image

Steps:

  • Preheat oven to 325°F. Place baking sheet in oven. Place colander in large bowl. Line colander with kitchen towel. Using processor fitted with shredding blade, coarsely grate potatoes, onion, celery root and apple at the same time. Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid. Place potato mixture, egg, green onion, marjoram, salt and pepper in same bowl; toss to blend. Mix in flour.
  • Pour enough vegetable oil into heavy large skillet to cover bottom. Heat oil over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3-inch round. Fry until cooked through and crisp, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl.
  • Mix crème fraîche and horseradish in small bowl. Arrange 2 pancakes on each plate. Garnish pancakes with dollop of horseradish cream and smoked salmon. Sprinkle with chives and serve.

1 pound russet potatoes, peeled, cut into 1 1/2-inch pieces
1 medium onion, peeled, quartered
1 2-inch cube peeled celery root (celeriac)
1 medium Granny Smith apple (unpeeled), quartered, cored
1 large egg
1 green onion, finely chopped
1 tablespoon chopped fresh marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup all purpose flour
Vegetable oil (for frying)
garnish
1 8-ounce container crème fraîche or sour cream
2 tablespoons drained prepared white horseradish
8 ounces thinly sliced smoked salmon
Chopped fresh chives

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