Smoked Coho Salmon on Idaho Baked Potato Cake

smoked-coho-salmon-on-idaho-baked-potato-cake.jpg
Idaho Potato Commission
http://pgoarelish2.files.wordpress.com/2012/02/smoked_coho_salmon_on_idaho_baked_potato_cake.jpg?w=150
  • Yield: 10 servings

Ingredients

Lemon Sour Cream:
2 1/2cups sour cream
5tablespoons sugar
2-- lemons, zest of
5tablespoons lemon juice
1 1/2teaspoons black pepper
1 1/2teaspoons salt
Potato Cakes and Salmon:
2-- Idaho russet potatoes, skin-on, baked, cooled
1/2cup sour cream
1tablespoon green onions, thinly sliced
1/4cup feta cheese, crumbled
1/4-- lemon, zest of
1teaspoon lemon juice
1/4teaspoon hot pepper sauce
1/8teaspoon black pepper
1/4teaspoon salt
1teaspoon parsley, chopped, plus as needed
20-- (1-ounce) slices smoked salmon
1/2cup red onion, minced
1/2cup egg, cooked, minced
10cups baby greens
10ounces balsamic dressing
10tablespoons tomatoes, diced

Instructions

 

  1. To make the, lemon sour cream: Combine all ingredients in bowl and whisk well. Transfer mixture into a squeeze bottle and reserve, refrigerated.
  2. To make the potatoes cakes: Grate potatoes on large side of a box grater into a bowl.
  3. Combine sour cream, green onions, feta, lemon zest and juice, pepper sauce, pepper, salt and parsley in a separate bowl. Whisk well until mixture achieves a uniform consistency. Using a rubber spatula, fold sour cream mixture into grated potatoes, mixing until completely combined. Reserve.
  4. Using a 1 3/4-ounce scoop, portion potato mixture to form a 1/2-inch thick potato cake and place on an oiled, heated griddle. Cook potato cake until crisp and golden brown on both sides; repeat with remaining potato mixture to make 10 potato cakes.
  5. Place a potato cake on bottom half of each plate and drizzle 1 ounce lemon sour cream over each cake. Fold 2 smoked salmon slices into thirds and place on top of each cake at slight angle.
  6. Sprinkle 2 teaspoons each diced egg and red onion over salmon. Add a small dollop of lemon sour cream to center of smoked salmon.
  7. Toss baby greens in balsamic dressing. Place on plates with salmon and potato cakes. Sprinkle diced tomatoes over greens and salmon. Garnish salmon with chopped parsley and serve.
Adam Baird, Chef, Mimi's Café, Tustin, Calif.
 
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