Salmon Scallion Potato Pancakes Recipes

POTATO-SALMON BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
• Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
• Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
• Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.

SCALLION POTATO PANCAKES

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.

BREAKFAST STUFFED SCALLION PANCAKES

Steps:

• Whisk together the flour and 1 teaspoon salt in a large bowl. Add the boiling water and stir with a rubber spatula until blended. If the dough is dry, add up to 2 more tablespoons water (it does not have to be boiling). When the dough is cool enough to handle, knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
• Meanwhile, stir together the sesame oil and scallions in a small bowl and set aside.
• Divide the dough into 4 pieces and keep covered. One at a time, roll each piece into a 7-inch circle about 1/16 inch thick. Spread one-quarter of the scallion mixture evenly over 1 dough piece. Roll the dough up tightly like a jelly roll. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough pieces and scallion mixture.
• Flatten each coil with your hand on a floured surface, then roll with a floured rolling pin into a thin 8-inch circle. Carefully transfer the pancakes to a large baking sheet lined with parchment. If you need to stack the pancakes, put additional parchment paper between the pancakes so that they do not stick together. Cover and refrigerate for 1 hour.
• Heat a large nonstick skillet over medium heat and add the bacon. Cook, flipping halfway through, until the bacon is crispy, 12 to 15 minutes. Transfer to a paper towel-lined plate. Reserve the bacon fat in the skillet.
• Heat a medium skillet over medium-high heat. Pour a thin layer of vegetable oil into the skillet. Add 1 dough round and cook until golden brown and crispy in spots, 1 to 2 minutes per side. Transfer the pancake to a paper towel-lined baking sheet. Repeat with the remaining pancakes, adding more oil as needed.
• Return the skillet with the bacon drippings to low heat. Whisk together the milk and eggs in a medium bowl with a large pinch of salt and pepper. Pour the egg mixture into the skillet and cook, stirring the eggs and scraping the sides and bottom of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes. Turn off the heat and gently stir in the Cheddar.
• Divide the cheesy eggs among the 4 pancakes, gently spreading the eggs over one half of each pancake. Lay the bacon over the eggs and sprinkle with the cilantro. Fold each pancake in half, then fold in half once more like a crepe.

SCALLION POTATO PANCAKE AND SMOKED-SALMON SANDWICHES

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.

SCALLION PANCAKES

Steps:

• Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
• Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
• Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
• Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.

SMOKED SALMON OMELET AND APPLE POTATO PANCAKES

Steps:

• Beat 3 eggs and milk together, season with salt and pepper. In a hot saute pan melt butter and swirl around entire pan. Add eggs to pan and swirl around pan so eggs come up sides of pan. After a few minutes, when bottom of eggs start to turn light brown, flip eggs with spatula and then place pieces of smoked salmon scattered on top. Add a dollop of sour cream and spread around. Sprinkle with chives. When bottom of omelet turns brown, transfer to plate and cut into wedges. Serve with potato pancakes. Yield: 1 omelet;
• Peel potatoes. Core and peel apples. In a medium bowl, grate potatoes, apples and onion. Mix together. Add flour, egg and salt and pepper. In a saute pan heat oil. Form mixture into hamburger sized patties and add to hot oil in pan. Flip when edges appear golden brown. Cook other side for about 2 minutes or until brown and drain on paper towels.;

SALMON POTATO PANCAKES

Steps:

• In a saute pan, melt the butter and then add white onions and saute till translucent, then add in the green onions and celery. Saute till everything is simmered and softened.
• Beat the eggs in a small mixing bowl and set aside. In a larger mixing bowl pour in the chicken stock and add the onion powder, pepper, drained salmon and mix together using a wooden spoon or rubber spatula until incorporated.
• Preheat an electric skillet with the corn oil to 350F, or medium heat.
• Back to the mix: add the cooked celery and onions to the salmon mixture and mix gently. Now add in salted diced/shredded potatoes. The very last ingredients added should be the flour/matzo meal and the eggs. At this point, the mixture should form clumps, which can be shaped into pancakes.
• Drop each pancake into the hot oil and fry for 15 min or until lightly golden. Drain on paper towels.

SCALLION MASHED POTATO PANCAKES

Steps:

• Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
• Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
• Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
• Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.

SALMON PANCAKES

Steps:

• Rinse the grated potatoes under cold running water, drain, and pat dry on paper towels. Transfer to a mixing bowl.
• Mix the scallions, flour, and eggs into the potatoes and season well with salt and pepper.
• Heat 1 tablespoon of the vegetable oil in a heavy skillet.
• Drop about 4 tablespoons of the mixture into the skillet and spread each one with the back of a spoon to form a circle (the mixture should make 16 pancakes).
• Cook for about 5-7 minutes, turning once, until golden. Drain well.
• Heat the remaining oil and cook the remaining mixture in batches.
• Top the pancakes with the sour cream and smoked salmon, garnish with fresh chives, and serve hot.