Scallion Potato Pancake And Smoked Salmon Sandwiches Recipes

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SCALLION POTATO PANCAKE AND SMOKED-SALMON SANDWICHES

Yield Serves 4 or 5

Number Of Ingredients 8



Scallion Potato Pancake and Smoked-Salmon Sandwiches image

Steps:

  • Preheat oven to 450°F.
  • Peel potatoes and coarsely grate in a food processor. Stir together potatoes and scallions.
  • Heat 1 tablespoon oil with 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides. Scoop 3 (1/4-cup) mounds of potato mixture into skillet, flattening with a spatula to form 3 1/2- to 4-inch pancakes. Reduce heat to moderate and cook, pressing down occasionally on cakes with a metal spatula (to compact cakes and prevent them from breaking when turning), until golden brown and crisp on undersides, 6 to 8 minutes. Turn cakes over carefully and cook, pressing occasionally, until golden brown and crisp, about 8 minutes more. Drain on paper towels, then arrange on a large baking sheet. Make more pancakes in same manner with remaining oil and butter, wiping skillet clean with paper towels between batches.
  • Reheat cakes in oven 3 to 5 minutes, or until crisp. Make sandwiches with pancakes, salmon, onion, capers, and crème fraîche.

2 pounds russet (baking) potatoes (about 4 large)
1/2 cup finely chopped scallion greens
5 tablespoons vegetable oil
2 1/2 tablespoons unsalted butter
3/4 pound sliced smoked salmon
1/2 small red onion, thinly sliced
2 tablespoons capers, rinsed
1/2 cup crème fraîche or sour cream

SMOKED SALMON ON POTATO PANCAKES WITH DILL CREME FRAICHE

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     appetizer

Time 40m

Yield 30 servings

Number Of Ingredients 14



Smoked Salmon on Potato Pancakes with Dill Creme Fraiche image

Steps:

  • In the bowl of a food processor, add the flour, potatoes, eggs, and shallots. Pulse until everything is blended but the consistency of the batter is chunky. Season, to taste, with salt and pepper.
  • In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to serving platters and allow them to cool to room temperature.
  • To serve, top each pancake with a small slice of smoked salmon, then about a teaspoon of Dill Creme Fraiche, then top with 1/2 teaspoon of salmon roe in the center. Garnish with chopped fresh dill and serve.
  • Dill Creme Fraiche:
  • Stir all ingredients together in a bowl and refrigerate until ready to use.
  • Yield: 1 cup

1 cup all-purpose flour
1 1/2 pounds Yukon gold potatoes, rinsed and roughly chopped
2 large eggs
1/2 cup chopped shallots
Kosher salt and freshly ground black pepper
Canola oil
1 pound thinly sliced smoked salmon
Dill Creme Fraiche, recipe follows
3 ounces fresh salmon roe
3 tablespoons chopped fresh dill
1 cup creme fraiche
2 tablespoons chopped fresh dill
1 teaspoon lemon juice
Salt and freshly ground black pepper

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

SCALLION POTATO PANCAKES

Provided by Food Network Kitchen

Categories     side-dish

Yield 8 pancakes

Number Of Ingredients 6



Scallion Potato Pancakes image

Steps:

  • Heat oil in non-stick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt.

3 tablespoons vegetable oil
1 egg, lightly beaten
4 russet potatoes, peeled and shredded
2 scallions, sliced
Salt
Pepper

SALMON SCALLION POTATO PANCAKES

Provided by Sandra Lee

Time 35m

Yield 50 silver dollar size pancakes

Number Of Ingredients 9



Salmon Scallion Potato Pancakes image

Steps:

  • In a large bowl combine hash browns, pancake mix, egg, soup mix, scallions, and rose water. Heat oil on a griddle or large skillet over medium-high heat. Drop hash brown mixture, in tablespoon-sized portions onto hot pan, and cook until golden brown, turning halfway through. Remove from pan to drain and then serve by placing a dollop of sour cream on top of each pancake. To create an extremely special garnish, roll each salmon strip, starting with large end, and place on its side to create a rose-shaped bundle. Place 1 "rose" salmon strip on each potato pancake amid the sour cream. Sprinkle with scallions.

1 package (about 2 cups) frozen packaged hash browns
1 tablespoon buttermilk pancake mix
1 egg
1/2 package leek-chive soup mix
1/2 cup thinly sliced scallions, plus more for garnish
1 tablespoon rose water
2 tablespoons canola oil
Sour cream, for garnish
Pre-sliced smoked salmon strips

SHREDDED POTATO PANCAKES WITH SMOKED SALMON

Categories     Potato     Appetizer     Quick & Easy     Salmon     Pan-Fry     Sour Cream     Gourmet

Yield Serves 8

Number Of Ingredients 4



Shredded Potato Pancakes with Smoked Salmon image

Steps:

  • Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat 1/4 cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200°F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream.

2 pounds russet (baking) potatoes
1/2 cup vegetable oil
1 pound thinly sliced smoked salmon
sour cream as an accompaniment

EASY SCALLION PANCAKES

A nice change from sweet pancakes. They accompany savory dishes nicely.

Provided by linda

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 13m

Yield 4

Number Of Ingredients 9



Easy Scallion Pancakes image

Steps:

  • Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
  • Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 21.4 g, Cholesterol 50.2 mg, Fat 4.8 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 451.6 mg, Sugar 2.6 g

¾ cup milk
¾ cup all-purpose flour
1 egg
½ cup scallions
2 tablespoons water
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground ginger
2 teaspoons sesame 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

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