Potato Pancakes With Gravlax And Dill Recipes

Steps:

• Preheat oven to 450 degrees. Place grated onion in a fine sieve, and press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.
• Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into disks. Bake until golden brown on bottom, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over. Return to oven, and bake until brown on both sides, about 7 minutes more.
• Serve pancakes topped with gravlax and a dab of reduced-fat sour cream. Garnish with dill sprigs.

Steps:

• Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on - you'll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
• Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.
• Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.

Steps:

• Mix half a 28-ounce bag frozen thick-cut hash browns with 2 beaten eggs, 1/2 grated onion, 1/3 cup chopped dill, 2 sliced scallions and 2 tablespoons flour; season with 1 teaspoon kosher salt and a few grinds of pepper. Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Scoop 1/3 cup mounds of the potato mixture into the skillet and gently flatten with a spatula. Cook until browned, 2 to 3 minutes per side, adjusting the heat as necessary. Sprinkle with salt. Repeat, adding more oil as needed.

Steps:

• Mix together the eggs, cracker meal, onion, salt, and dill.
• Set aside.
• Squeeze the grated potatoes in a clean towel.
• until dry.
• Add to the mixture.
• Heat a light coating of oil in a heavy flat bottomed pan or griddle.
• Pour 2-ounce ladles of the mixture to the hot oil and flatten a bit.
• Brown on both sides (about 2-3 per side).
• Serve warm.

Steps:

• Preheat oven to 350 F. Peel and slice potatoes, about ¼ inch thick. Peel and thinly slice the onion. Grease the baking dish with 1 tablespoon butter. Layer the potatoes across the bottom; add a layer of onions, followed by a layer of gravlax. Repeat with one more layer each of potato, onion, and gravlax; finish with a layer of potato, then a final layer of onion. (Note: Based on the exact size and shape of your baking dish, you may have extra ingredients. Use the remainder to make a second, smaller gratin, or reserve the ingredients for another use.)
• Crack eggs into a bowl; add the milk, then whisk to combine. Add white pepper and salt, and stir to combine. Pour over the casserole dish, just to cover the top, distributing evenly. Finely chop ¾ of the dill; sprinkle over the top of the casserole. Bake in the oven until potatoes are cooked through and the top is golden brown, 40-45 minutes.
• Test potatoes for doneness by inserting a knife through the layers of the gratin. It should slide in smoothly and come out clean. Allow to rest for about 10-15 minutes.
• Meanwhile, melt remaining butter in a small skillet. Plate the gratin, and top each serving with a dill sprig and a generous drizzle of melted butter. Serve with fresh lemon wedges.

Steps:

• Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
• Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
• Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
• Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.

Steps:

• Place the mustard, sugar, vinegar, lemon juice and egg yolk in a large bowl and whisk to combine.
• Add the oil drop by drop to begin with; continue adding in a steady stream, until the sauce becomes thick and smooth, whisking constantly.
• Stir in the dill and season to taste.
• Cut the gravlax into thin slices, discarding the skin (gravlax is traditionally served thicker than smoked salmon).
• Place 3-4 slices on each serving plate and add a spoonful of the sauce on the side.
• Serve straight away with rye bread.