"EVERYTHING" SAVORY POTATO WAFFLES WITH SMOKED SALMON
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the "everything" seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside.
- For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 tablespoon of the "everything" seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine.
- Preheat a waffle iron. Using 1/3 cup batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer's directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they're a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven.
- To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and "everything" seasoning, and garnish with a dill sprig.
POTATO GALETTES WITH SMOKED SALMON
Steps:
- Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
- Place the two galettes on a cutting board. 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 with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.
POTATO & SMOKED FISH SAVOURIES
Have been making these for years....they go well with a mug of soup too. If you don't have any fish available you can add a little tasty cheese to the potato mixture instead.
Provided by Jen T
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butter the bread evenly and cut each slice into 4 squares.
- Press these butter side down in muffin tins.
- Combine remaining ingredients, seasoning to taste.
- Place spoonfuls into the uncooked bread cases.
- Bake in a Mod oven 350'F - 375'F (180'C approx) for 20-30mins or until the cases and the fillings are golden brown.
- Serve hot.
- NOTE:.
- These reheat well. They also feeze well after cooking and cooling.
Nutrition Facts : Calories 169.6, Fat 4.8, SaturatedFat 1.4, Cholesterol 43, Sodium 318.4, Carbohydrate 25.9, Fiber 1.8, Sugar 2.1, Protein 5.5
SMOKED FISH AND POTATO SOUP WITH CHORIZO
This is a soup that's especially nice for cold, wet days. It's like a chowder, but the inspiration is Iberian, modeled after Portuguese or Spanish potato soups enriched with salt cod. Smoked sablefish gives the broth a marvelous flavor, but smoked whitefish, cod, haddock, sturgeon or even smoked trout could be used.
Provided by David Tanis
Categories soups and stews, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, about 5 minutes.
- Add chorizo and potatoes and stir to coat, then cook for 5 minutes, stirring. Add bay leaf and broth and bring to a boil, then lower heat to a simmer. When potatoes are nearly tender, about 10 minutes, add leeks and cook for 5 minutes more. Taste broth and add salt as necessary.
- Add smoked sable and piquillo peppers and simmer for 10 minutes, then turn off heat to let flavors mingle.
- Reheat soup to serve, adding chopped cilantro at the last minute. Serve with lime wedges for squeezing into bowls at the table.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 34 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 1270 milligrams, Sugar 8 grams
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