POTATO WAFFLES WITH SMOKED TROUT
These savory waffles were inspired by the Solomon Gundy waffles at M. Wells Steakhouse in Long Island City, Queens. It starts with a mashed potato waffle batter, which is baked in a waffle iron until very crisp around the edges. They are then opulently topped with crème fraiche (or sour cream), smoked trout and trout or salmon roe. If you can't find smoked trout, smoked salmon makes a fine substitute. Or try them topped with scrambled or fried eggs. Potato waffles make a terrific savory brunch dish, a light supper, or appetizer before a dinner party - they are unexpected in a festive, delightful way.
Provided by Melissa Clark
Categories breakfast, dinner, appetizer, main course
Time 1h
Yield 8 waffles
Number Of Ingredients 15
Steps:
- Boil potatoes in a medium saucepan of salted water until tender, about 8 minutes. Drain, mash with a fork or potato masher and let cool.
- Heat milk in a small saucepan or the microwave until warm to the touch but not hot. Sprinkle in yeast and sugar and let sit until foamy, about 5 minutes.
- Stir together flour, baking soda, baking powder and 1 1/2 teaspoons salt. In a separate large bowl, whisk egg yolks, sour cream and butter. Whisk milk mixture into egg mixture, then add dry ingredients. Stir in mashed potatoes. Let batter sit for 30 minutes at room temperature.
- In bowl of a standing mixer, beat egg whites on high speed until stiff. Fold into batter.
- Heat waffle iron. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.
- Serve warm topped with crème fraîche, smoked trout pieces and salmon roe, with lemon wedges on the side.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 394 milligrams, Sugar 3 grams, TransFat 0 grams
SMOKED TROUT CROQUETTES
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs. But for easier hosting, the croquettes can be formed up to two days ahead of time before cooking.
Provided by Anna Stockwell
Categories Appetizer Trout Potato Butter Parmesan Chive Horseradish Egg Mozzarella Lemon Deep-Fry Hors D'Oeuvre Fish Christmas Christmas Eve New Year's Eve Entertaining Cocktail Party
Yield Makes about 60
Number Of Ingredients 13
Steps:
- Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20-30 minutes. Drain and transfer to a large bowl.
- Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each).
- Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes.
- Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4-5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside.
- Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.
SMOKED PAPRIKA POTATO WEDGES
Potato wedges are spiced up with smoked paprika, garlic, oregano and hot sauce. These are great with most meats!
Provided by jellichick
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a baking pan in the oven to heat up.
- Mix olive oil, garlic, oregano, smoked paprika, and hot sauce in a large bowl. Toss potato wedges in the oil until well coated.
- Pour wedges into the hot baking pan.
- Bake in the preheated oven until crisp and golden, about 40 minutes.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 65.6 g, Fat 14 g, Fiber 8.5 g, Protein 7.7 g, SaturatedFat 2 g, Sodium 53.7 mg, Sugar 2.9 g
SMOKED TROUT AND POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
- Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
- Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.
Nutrition Facts : Calories 344, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 296 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 27 grams
SMOKED TROUT, VODKA CREME FRAICHE AND CRISPY POTATOES
Provided by Tyler Florence
Categories appetizer
Time 1h20m
Yield 20 to 25 pieces
Number Of Ingredients 14
Steps:
- Cook the potatoes: Preheat the oven to 350 degrees F. Place the potatoes in a roasting pan and drizzle with olive oil. Season with salt and stir to evenly coat the potatoes. Roast for 30 to 35 minutes, until the potatoes are soft. Remove from the oven and allow to cool slightly. While the potatoes are still warm, gently press down on each one with the back of a pan or the side of a knife so it flattens to about 3/4 inch but stays intact (it's okay if the edges crack a bit, as they will get extra crisp when fried). Heat about 4 inches of canola oil in a heavy pot over medium heat. Once the oil reaches 350 degrees F, fry the crushed potatoes, in batches, for 5 to 6 minutes, until they become golden and crunchy. Drain on paper towels and season with salt.
- Make the vodka creme fraiche: Combine the creme fraiche and vodka in a mixing bowl and whisk vigorously to whip and combine. Season lightly with salt. Refrigerate until ready to use.
- Prepare the toppings: Carefully flake the trout fillets into small bite-size pieces. Fry the shallots: Separate the shallot slices into rings. Lightly dredge the rings in the flour. In a saute pan, heat 1/2 inch of olive oil to 350 degrees F. Fry the shallots for 2 to 3 minutes, until golden brown. Drain on paper towels and immediately season with kosher salt. To assemble, place a small dollop of vodka creme fraiche on each piece of potato and top it with a piece of trout. Garnish with the radish sprouts, chives and fried shallots. Season with fleur de sel and drizzle with a little extra-virgin olive oil.
SMOKED PAPRIKA POTATO WEDGES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Put the potatoes in a large pot over medium heat and cover with water. Cover the pot and bring to a boil. Add salt, to taste, to the water and cook for 5 minutes. Drain and put them, while hot, in a bowl. Add the extra-virgin olive oil and the grill seasoning and the paprika and toss to coat evenly. Arrange the potatoes on a cooling rack on top of a baking sheet, so the heat can go all around the wedges. Roast until crisp, about 15 to 18 minutes.
- Remove the potatoes from the oven to a platter. In a small bowl, mix together the sour cream, garlic, chives and hot sauce. Serve the potatoes hot with the dipping sauce alongside.
SMOKED TROUT & POTATO WEDGES
No need to cook your fish, potatoes and greens separately - they all go into these easy crunchy wedges
Provided by Jennifer Joyce
Time 40m
Number Of Ingredients 9
Steps:
- Boil potatoes in salted water for 15 mins until tender. Meanwhile, tip the spinach into a large colander in the sink. Drain the potatoes over the spinach so the cooking water wilts it, then spoon the potatoes back into the pan. Mash, stirring in the lemon zest and juice and some seasoning, then fold through the trout flakes, squeezed-out spinach, capers and dill.
- Tip half the breadcrumbs onto a large plate, then tip the potato mixture onto another plate and shape into a large disc. Flip the potato cake onto the crumbs, pressing the remaining crumbs onto the top.
- Heat the grill and pour the oil into a large frying pan. Carefully slide the potato cake into the pan, then cook for 5 mins until the bottom is golden. Now grill for 4-5 mins until the crumbs on top are golden and the cake is hot through. Serve hot with lemon wedges, tartare sauce and a green salad.
Nutrition Facts : Calories 294 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Protein 15 grams protein, Sodium 1.74 milligram of sodium
POTATO WEDGES
Serve these simple potato wedges with soured cream to dip into as a snack, or enjoy as a side dish alongside chilli con carne, burgers or salads
Provided by Esther Clark
Categories Side dish
Time 50m
Yield Serves 4-6
Number Of Ingredients 2
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
- Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.
Nutrition Facts : Calories 200 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.23 milligram of sodium
SMOKED TROUT CHOWDER
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.
- Add potatoes and half the milk, bring to a simmer and cook until the potatoes are tender, about 30 minutes.
- Roughly mash the potatoes with a fork in the pan, leaving some pieces, then add the remaining milk. Break the trout up into one-inch pieces and add it to the saucepan. Bring the soup to a simmer. As the soup cooks and is stirred, the pieces of trout will become smaller.
- Simmer for 15 minutes. Taste for seasoning, adding salt if necessary and pepper generously. Stir in the heavy cream.
- Mix whipped cream and horseradish together and top each serving with a dollop of the horseradish cream.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 9 grams, TransFat 0 grams
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