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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Potato Pancakes with Smoked Salmon

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Potato Pancakes with Smoked Salmon Empty Potato Pancakes with Smoked Salmon

    Post by Lobo Fri 05 Feb 2016, 11:07 pm

    Potato Pancakes with Smoked Salmon Img97l
    Potato Pancakes with Smoked Salmon
    Potato Pancakes with Smoked Salmon Translucent
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    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 12
    After the pancakes are cooked, let them rest briefly on a paper towel-lined plate to absorb any excess oil before topping and serving. They may also be kept warm in a 200°F oven, although they may lose some of their crispness.






    • 161

    Ingredients:


    • Salt for water plus 1/2 tsp.
    • 1 1/4 lb. small baking potatoes, peeled
    • 1/2 cup all-purpose flour
    • 1/2 small yellow onion, grated
    • 1/4 tsp. freshly ground white pepper
    • 1 egg, lightly beaten
    • 1 Tbs. olive oil
    • 1 Tbs. unsalted butter, melted
    • 1 cup crème fraîche or sour cream
    • 6 oz. smoked salmon, cut into slivers
    • 1 Tbs. finely snipped fresh chives

    Potato Pancakes with Smoked Salmon Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, full-bodied white wines like the Keswick Vineyards Estate Reserve Viognier, Monticello from our Wine Club.

    Directions:

    Form the pancakes
    Bring a saucepan of lightly salted water to a boil over high heat. Add the potatoes and cook until almost tender, about 10 minutes. Drain in a colander and rinse under cold running water to stop the cooking. Drain well and pat dry with paper towels.

    Using the largest holes of a box grater-shredder, grate the parboiled potatoes into a large bowl. Add the flour, onion, the 1/2 tsp. salt and the white pepper and combine well with a fork. Stir in the egg. With lightly floured hands, form the mixture into walnut-size balls, rolling them between your palms, then flatten into patties.

    Cook the pancakes
    In a small bowl, combine the olive oil and butter. Place a large fry pan over medium heat and brush generously with the butter mixture. Working in batches, cook the pancakes until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towel-lined plate.

    Top each pancake with a dollop of the crème fraîche and a few slivers of salmon. Arrange on a serving platter, sprinkle with the chives and serve immediately. Makes about 24 pancakes.

    Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).
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