Potato And Smoked Salmon Kugel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STERLING GOLD CAVIAR, SMOKED SALMON AND POTATO NAPOLEON



Sterling Gold Caviar, Smoked Salmon and Potato Napoleon image

Provided by Ming Tsai

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 large russet or kennebeck potatoes, peeled
4 tablespoons creme fraiche
1/4 cup chopped chives plus chive points for garnish
4 ounces thinly sliced smoked salmon
2 ounces Sterling Gold Caviar or osetra
Freshly coarse-cracked black pepper

Steps:

  • Using a turning slicer, make potato hair. Deep fry the hair until golden brown. Season with salt and break into 3 by 3-inch oblong pieces. Mix the creme fraiche and chives. Place a small dab on a plate and top with potato crisp. Lay 1 slice of salmon on top, small dab of creme and a teaspoon of caviar. Top with second potato crisp and repeat, finishing with the caviar. Garnish with black pepper and chive points.
  • Ravenswood, Big River Zinfandel, Alexander Valley, 1997 Veuve Cliquot Ponsardin Champagne

SMOKED SALMON ON POTATO PANCAKES WITH DILL CREME FRAICHE



Smoked Salmon on Potato Pancakes with Dill Creme Fraiche image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     appetizer

Time 40m

Yield 30 servings

Number Of Ingredients 14

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

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

POTATO KUGEL



Potato Kugel image

Kugel is a traditional Jewish dish often served at holidays. At Passover, a savory potato kugel is most common-a noodle kugel isn't allowed because pasta isn't kosher for Passover. This recipe hits all the traditional notes using schmaltz (chicken fat) to cook the onions and a dairy-free egg custard to hold the kugel all together. But instead of shredding all the potatoes I use frozen shredded hash brown potatoes, which are a great shortcut when you've got a whole dinner to make!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

Nonstick cooking spray
2 tablespoons schmaltz (chicken fat) or olive oil
2 small onions, finely diced (about 1 1/2 cups)
2 sprigs thyme
1/2 teaspoon freshly ground black pepper
3 pounds frozen shredded hash brown potatoes, thawed
1 bunch chives, chopped (1/4 cup), plus more for serving
6 large eggs
2 1/2 teaspoons kosher salt

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
  • Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
  • Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
  • Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.

POTATO KUGEL



Potato Kugel image

Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.

Provided by Francis Lam

Time 2h30m

Yield Serves 6 to 8

Number Of Ingredients 8

3 pounds russet potatoes
3 eggs
1 tablespoon kosher salt
1/4 teaspoon black pepper
1 medium onion
6 tablespoons vegetable oil, plus more for greasing pan
1/3 cup flour
1/4 teaspoon baking powder

Steps:

  • Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
  • Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
  • Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
  • Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams

EASY SMOKED SALMON AND CREAMY POTATO BAKE



Easy Smoked Salmon and Creamy Potato Bake image

Ok ... I love smoked salmon, I love potatoes, and I love lots of flavors ... but who doesn't? Now my shortcuts. I wanted to make this dish but I was really short on time one night. Kitchen space was limited when I first came up with this due to kitchen renovations, so my compromise was pre-sliced potatoes. I know, absolutely ... slice your own, and I do when the time permits. But I had about 2 hours before 8 guests came over for dinner and had everything else to cook so I cheated. You could easily use some fresh russett potatoes peeled and sliced and it would be even better. But I used deli sliced bagged potatoes and they worked just fine (I used simply potatoes, but there are many brands out there, found right by the eggs, bacon usually). Smoked salmon again, right in your seafood aisle (already sliced) and the rest is easy. A few veggies and some eggs and cream and just bake and enjoy the rewards. This is a rich dish and very versatile. Served for breakfast or brunch with roasted asparagus and fruit parfaits, or dinner with grilled fish or lamb chops would be great with roasted green beans, asparagus and tomato slices. Fresh flavors but rich tastes. Even roasted chicken would make a nice addition to this dish, but I love the fish or lamb as I think it really compliments the flavors. Either way, give it a try it is a great unique dish and is worthy of company.

Provided by SarasotaCook

Categories     Potato

Time 1h20m

Yield 6-8 Individual servings, 6-8 serving(s)

Number Of Ingredients 12

6 cups sliced potatoes
1 lb smoked salmon (about 20 slices)
1 small fennel bulb (cut in half and thin sliced)
1 medium onion (cut in half and thin sliced)
3 cups heavy cream
6 large eggs, beaten well (not extra large)
3/4 cup seasoned bread crumbs
2 tablespoons fresh dill, fine chopped
1/3 cup butter (2 tablespoon for the breadcrumbs on the bottom, 2 tablespoons for the sauce, 2 tablespoon for the to)
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 lemons, thin sliced

Steps:

  • Vegetables -- Add 1 tablespoon of the butter to a saute pan on medium heat and saute the onions and fennel until soft. About 5 minutes. Remove and set to the side.
  • Casserole -- Lightly spray a 9x13" casserole dish with Pam, and then add 2 tablespoons of the melted butter. Add 5 tablespoons of the bread crumbs to the bottom of the casserole dish and press down to make a light crust on the bottom. Just spread out without pressing too much.
  • Layer 1: Add 1/3 of the potatoes on the bottom of the casserole dish overlapping them like shingles. Then season with a little salt and pepper. Top with 1/2 of the salmon slices and 1 teaspoon of the chopped dill. Then add 1/2 of the fennel onion mix, and 2 tablespoons of the bread crumbs.
  • Layer Two: Once again, the second 1/3 of the potatoes, like a shingle pattern again, salt, pepper and then the rest of the salmon, dill and the remaining onion fennel mix. Again top with 2 tablespoons of the bread crumbs.
  • Layer Three: Top with the remaining potatoes, salt and pepper.
  • Egg and Cream Base -- In a bowl, mix the eggs with the heavy cream and 2 tablespoons of the melted butter and whisk to combine well. Pour the mixture over the casserole and cover with foil.
  • Bake -- Middle rack at 400 degrees for 30 minutes. Remove from the oven and sprinkle on the remaining bread crumbs that you mixed with the remaining 2 tablespoons of melted butter. Arrange the lemon slices over the top and reduce to oven to 375 and bake another 30 minutes until the topping is golden brown. It may take a bit less time depending on your pan and the type of potatoes as well as your oven. Just check. Poke a knife in the potatoes and they should be tender and the top should be golden brown and bubbly. One dish took 45 total and another 60 minutes. So, just check, that is the best way to make sure it is all done. Also the eggs with the cream will make a custard like so the eggs need to be set as well.
  • Serving -- LET SET. At least 10 minutes covered with foil. Don't try to remove before then. The eggs need to set up.
  • This is amazing with grilled fish for dinner or grilled lamb chops. but also serve this with fresh fruit and maybe some sausage for a breakfast dish. I have even served this with grilled asparagus on the side and some grilled scallops for a lite dinner.

Nutrition Facts : Calories 862.5, Fat 63.6, SaturatedFat 36.4, Cholesterol 419.1, Sodium 2236.2, Carbohydrate 48.7, Fiber 7.2, Sugar 3.3, Protein 28.9

CREAMY POTATO GRATIN WITH SMOKED AND FRESH SALMON



Creamy Potato Gratin With Smoked and Fresh Salmon image

Swedish laxpudding, the basis for this brunch-friendly bake, is a dish that lives in the same neighborhood as frittata, potato gratin and quiche. The original is much more restrained than this version, comprised only of potatoes, smoked salmon and dill, held together with an egg custard. My additions include saffron and capers, which I borrowed from Sicily and work surprisingly well here. This can be served for any meal but is an especially impressive brunch dish.

Provided by Yotam Ottolenghi

Categories     brunch, casseroles, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 18

Generous pinch of saffron
3 large potatoes or 2 celeriac bulbs (about 2.5 pounds/1.2 kilograms total), peeled and cut into 1/2-inch-/1-centimeter-thick half-moons
1/3 cup/75 milliliters olive oil, more as needed
Salt and black pepper
3 oil-packed anchovies, thinly sliced
2 cloves garlic, thinly sliced
About 1 pound/500 grams large leaf spinach, washed, stems and leaves roughly chopped
1 gently packed cup (about 1 ounce/30 grams) basil leaves, roughly chopped
1/2 cup/20 grams roughly chopped fresh dill (about 3/4 ounce), more for garnish
4 tablespoons/50 grams brined baby capers (about 1.75 ounces), drained and patted dry
About 1 pound/460 grams skinless salmon fillets, cut into 1-inch/2- to 3-centimeter pieces
About 5 ounces/150 grams thinly sliced cold-smoked salmon, cut into 1-inch/2- to 3-centimeter pieces
5 egg yolks
1 1/2 teaspoons cornstarch
1 teaspoon freshly grated lemon zest
1 2/3 cups/400 milliliters whole milk
1/2 cup/100 milliliters heavy cream (double cream)
1 lemon, cut into wedges, for serving

Steps:

  • Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a small bowl, mix 1 tablespoon of boiling water with the saffron and set aside for 20 minutes (longer is fine).
  • Cook the potatoes: In a large bowl, use your hands to mix the potatoes with 2 tablespoons of the oil, 1/2 teaspoon salt and plenty of pepper. Spread out on 2 large parchment-lined baking sheets (baking trays) and roast for 20 minutes, or until soft and caramelized. Set aside to cool.
  • Cook the greens: In a large skillet with a tight-fitting lid, heat 2 tablespoons of the oil over medium-high heat. Once hot, add the anchovy and garlic and fry just until the garlic is starting to brown, 30 seconds to 1 minute. Add half the spinach, stir through for a minute to wilt slightly, and then add the remaining half. Cover for 1 to 2 minutes to wilt some more, then remove the lid and cook for 7 to 8 minutes, stirring frequently, until all the moisture has evaporated and the spinach has begun to dry out. Raise the heat as needed to cook off the liquid. Turn off heat and stir in herbs. Stir in half the capers and set aside.
  • Using your hands, mix the fresh and smoked salmon with 1/3 teaspoon of salt in a bowl, separating the layers of smoked salmon in the process. Set aside.
  • Make the custard: In a medium saucepan, whisk together the saffron and its soaking water, egg yolks, cornstarch (cornflour), lemon zest, 1/2 teaspoon of salt and plenty of pepper until smooth. Pour in the milk and cream and whisk until combined. Place over medium heat and cook, whisking continuously to prevent the custard from scorching or sticking to the bottom of the pan. Cook for 4 to 5 minutes, until steaming and starting to thicken. Remove from the heat and set aside.
  • When ready to bake, heat the oven to 400 degrees Fahrenheit/200 degrees Celsius. To assemble, start by layering half the potatoes at the bottom of a baking dish. (A deep 8-by-8-inch square, 9-inch round, or 20-by-30-centimeter rectangle will all work.) Top with half the spinach mixture followed by all the salmon. Top with the remaining potatoes and then the spinach. Pour the custard over evenly and bake for 25 to 30 minutes, or until the custard has set and is starting to brown. (If your custard seems dangerously close to the top of the pan, place it on a foil-lined baking sheet to catch any drips.) Remove from the oven and set aside for 5 minutes.
  • In a small saucepan, combine remaining capers with the remaining 1 tablespoon oil over high heat. (The oil should just cover the capers, so you may need to add a touch more oil, depending on the size of your pan.) Fry the capers in the oil for 1 to 2 minutes, stirring frequently, until the capers have opened up and become crisp.
  • Spoon the fried capers over the gratin, garnish with fresh dill, and serve warm with lemon wedges.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 28 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 848 milligrams, Sugar 4 grams

More about "potato and smoked salmon kugel recipes"

SMOKED SALMON AND POTATOES | THE LITTLE POTATO …
Web Nov 9, 2020 Instructions. Step 1 Preheat oven to 400 °F. Step 2 Place potatoes, oil, salt, and pepper in a bowl and toss to evenly coat. Place …
From littlepotatoes.com
Servings 6
Estimated Reading Time 1 min
Category Easy Holiday Recipes
  • Fill a large pot with potatoes and cover with an inch of cold water. Cook on high heat for ten minutes (they should not be soft all the way through). Strain the potatoes and allow to dry.
  • Once dry, place potatoes, oil, salt, and pepper in a bowl and toss to evenly coat. Place onto a parchment lined baking sheet and bake for 20 minutes.
See details


EASY SMOKED SALMON & POTATO APPETIZER | GOOD IN …
Web Mar 19, 2017 All you need to do is press some thawed tater tots into a mini muffin tin, press down using a rounded spoon to make a little "bowl" …
From goodinthesimple.com
4.9/5 (11)
Total Time 35 mins
Category Appetizer
Calories 43 per serving
See details


SMOKED SALMON POTATO ROSTI STACK | RECIPETIN EATS
Web Nov 16, 2014 Add butter, salt and pepper and mix to combine. Heat olive oil in a large fry pan over medium high heat. Scoop up 1/4 cup of potato …
From recipetineats.com
5/5 (10)
Total Time 20 mins
Category Breakfast
Calories 368 per serving
  • Microwave the potatoes (unpeeled, whole) for 1 1/2 minutes on high, turn then microwave for a further 2 minutes. Or boil the potatoes for 5 minutes. The potatoes should be uncooked in the middle.
  • Use a dishcloth to hold the potatoes and peel the skin off. I find it easiest to do this with a butter knife.
See details


NIGEL SLATER’S HOT-SMOKED SALMON, POTATOES AND DILL RECIPE
Web Apr 25, 2017 Place 2 thick pieces of hot-smoked salmon, each weighing about 200g, on top of the potatoes. Spoon some of the dressing from the dish over the fish. Return to …
From theguardian.com
See details


POTATO AND SMOKED SALMON KUGEL (MICHAEL SYMON) RECIPE
Web Preheat oven to 350 degrees F. Brush an 8 by12 lasagna dish with 2 tablespoons of chicken fat. In a medium skillet over medium heat, add 1 tablespoon of chicken fat and …
From recipeofhealth.com
See details


SMOKED SALMON POTATO ROUNDS - AMEE'S SAVORY DISH
Web Jan 16, 2015 How To Make Smoked Salmon Potato Rounds. First, preheat the oven to 425 degrees F. Prepare the potatoes by washing, patting dry, slicing, and tossing with olive oil. Place potatoes onto a …
From ameessavorydish.com
See details


SMOKED SALMON STUFFED BAKED POTATOES | HOMEMADE …
Web Jan 31, 2023 fresh dill capers oil garnish of your choice Easy Smoked Salmon Stuffed Baked Potatoes This recipe for filled potatoes is not difficult.
From homemadeandyummy.com
See details


NOODLE KUGEL WITH SMOKED SALMON - ACME SMOKED FISH
Web 01 Preheat oven to 350°F. Mix sour cream, cottage cheese, cream cheese, 8 tablespoons of butter, and the eggs in a mixing bowl. Set the mixture aside. 02 Bring a pot of salted …
From acmesmokedfish.com
See details


CREAMY SMOKED SALMON AND POTATO BAKE - THE FEEDFEED
Web Creamy Smoked Salmon And Potato Bake by tamingtwins | Quick & Easy Recipe | The Feedfeed Creamy Smoked Salmon And Potato Bake ★ ★ ★ ★ ★ ( 44) @ …
From thefeedfeed.com
See details


BEST POTATO AND SMOKED SALMON KUGEL RECIPES - RECIPERT.COM
Web Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly …
From recipert.com
See details


CRASH HOT POTATOES WITH SMOKED SALMON RECIPE - SIMPLY RECIPES
Web Feb 15, 2022 Healthy Healthy Snacks and Appetizers Crash Hot Potatoes with Smoked Salmon This version of crash hot potatoes, crispy smashed and roasted potatoes, is …
From simplyrecipes.com
See details


POTATO AND SMOKED SALMON KUGEL RECIPE | MICHAEL SYMON
Web Summer Pasta with Grilled Eggplant Sauce. Skirt Steak Fajitas. Frozen Strawberry Lemonade Pie
From foodnetwork.cel02.sni.foodnetwork.com
See details


POTATO KUGEL ROSTI WITH OLD WILLIAMSBURG SMOKED …
Web 3. Add to pan. Fry until golden and either flip or roast in 475-degree-Fahrenheit oven as per above.
From kosher.com
See details


BAKED POTATOES WITH SMOKED SALMON AND SOURED …
Web Method. Heat the oven to 200ºC fan/gas 8. Prick the potatoes all over with a fork, then rub with the oil, put on a baking sheet and season with sea salt. Bake in the oven for 1 hour or until crispy on the outside and cooked …
From deliciousmagazine.co.uk
See details


SMOKED SALMON POTATO KUGEL | JEWISH FOOD IN THE HANDS OF …
Web Dec 13, 2009 Recipe after the break. Smoked Salmon Potato Kugel. 5 medium Russet potatoes. 2 small leeks. 6 mushrooms. 3 eggs. 1/2 cup heavy cream. 1/2 cup smoked …
From jewishfood.wordpress.com
See details


POTATO KUGEL BITES WITH SMOKED SALMON
Web Apr 19, 2016 These one bite treats are a cross between a potato latke and a potato kugel. Serve them as an elegant starter to whet the appetite before the Passover seder. …
From cookingwithalicatskills.com
See details


Related Search