Potato Bisque With Smoked Salmon Tartare Recipes

Steps:

• Combine salmon, shallot, olive oil, and brine in a bowl. Toss with a spoon until evenly combined.
• Evenly distribute salmon mixture onto crackers. Top with lemon zest, chives, and cracked black pepper.

Steps:

• In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)
• Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions.

Steps:

• Put the grated potato in a medium bowl. With a wooden spoon, stir in the egg, chives, parsley and olives. Season with salt and pepper, and stir well to combine.
• To make large criques, warm 1 1/2 tablespoons of the olive oil in a medium nonstick pan over high heat. With your fingers, scoop out one half of the potato mixture, squeeze out the excess liquid between your hands and drop in the center of the pan. Using a fork or spatula, flatten the mixture firmly. Cook the crique over low to medium heat for about 6 to 8 minutes, until golden brown. Flip and cook for an additional 3 to 4 minutes, or until the exterior is crisp and golden brown and the interior is tender. Repeat using the remaining olive oil and potato mixture.
• To make small criques, lightly brush the insides of three 3 1/2-inch-diameter ring molds with olive oil. Heat the pan with additional oil, and place the molds into the pan. Squeeze the excess liquid out of the potato mixture between your hands, and place 1 1/2 tablespoons inside each ring. Proceed as above, cooking for 3 to 4 minutes on the first side. Using tongs, remove the molds from the criques and gently press with a spatula. Flip and cook for an additional 1 to 2 minutes, or until the exterior is crisp and golden brown and the interior is tender. Set the criques aside. Repeat until remaining olive oil and potato mixture are used up.
• To serve, sprinkle the criques with salt and top with a dollop of sour cream. Place a small mound of the smoked salmon on top, and drizzle some of the lemon juice over the salmon. Sprinkle with the lemon zest, chives and black olives, and season with pepper. Garnish with parsley, and drizzle some olive oil around the plate. Serve immediately.

Steps:

• Toss salmon, peppercorns, lemon zest, and paprika in a medium bowl until combined. Gently fold in crème fraîche until combined (the mixture should be loose-don't press it together and don't chill it). Transfer to a serving bowl. Serve with potato chips alongside.

Steps:

• Slice potatoes into twenty-four 1/4-inch-thick rounds. In a vegetable steamer, set over boiling water steam one layer of potato slices, covered, until tender, 5 to 10 minutes, and cool completely. Steam remaining slices in same manner. Potato slices may be steamed 1 day ahead and kept in a sealed plastic bag, chilled. Bring potato slices to room temperature before proceeding with recipe.
• Make "tartare":
• In a bowl stir together "tartare" ingredients and salt and pepper to taste.
• To assemble hors d'oeuvres:
• Brush tops of potato slices with lemon juice and season with salt and pepper. Top each slice with a heaping 1/2 teaspoon "tartare" and a small dollop sour cream.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.