Potato Pancakes Three ways

Yield:  12 Pancakes

Smoked Salmon

1/2 large Red onion, thinly sliced

3 Tbsp  Lemon juice

1 recipe    Dill Crème Fraiche (recipe follows)

4 each    Potato Pancakes

1/2 lb   Smoked salmon, thinly sliced (2oz on each cake)

1 Tbsp  Chives, sliced

  1. Combine the red onion and lemon juice in a small mixing bowl. Allow to macerate for about 30 minutes or so until the onions take on a bright red color. Drain.
  1. Spread a tablespoon of the dill crème fraiche over 4 of the pancakes.  Arrange the smoked salmon on top of the cream.
  1. Top the salmon with a dollop of the cream followed by the pickled red onion. Sprinkle with chives.

Beef Tenderloin

1 recipe                  Horseradish Cream

4 each                    Potato Pancakes

½ lb                       Tenderloin of beef, cooked medium rare to medium; thinly sliced

¼ cup                     Bacon onion jam (caramelized onions cooked in bacon, chopped)

  1. Spread some of the horseradish cream over 4 of the pancakes. Arrange the beef on top of the cream. Top with a dollop of horseradish cream and a spoonful of the bacon onion jam.

 

Shiitake Mushroom

 

As needed               Horseradish cream

4 each                    Potato Pancakes

½ lb.                      Shiitake mushrooms, sautéed in butter

As needed               Pickled red onion

  1. Spread some of the horseradish cream over 4 of the pancakes. Arrange the mushrooms on top of the cream. Top with a dollop of horseradish cream and some of the pickled red onion.

 

 

Potato Pancakes

¼ cup                     All-purpose flour

½ tsp.                    Baking Powder

1 each                    Large egg

¼ cup                     Plain yogurt

½ each                   Lemon, juice of

To taste                  Kosher salt and freshly ground black pepper

2-3 each                 Medium russet potatoes, (about 1-1/4 lb.)

¼ each                   Yellow onion

1-2 Tbsp.                Vegetable oil

  1. In a medium-size mixing bowl, whisk together the flour, baking powder, egg, yogurt, lemon, salt and pepper; set aside.
  1. Peel the potatoes and onion and grate by hand or in a food processor, add to the flour / yogurt mixture and mix well. Allow this mixture to “rest” at least 15-20 minutes. Strain through a colander
  1. Pre-heat a large electric griddle to 350 degrees; spread out the oil over the surface of the grill. Scoop out about 3 Tbsp. of the potato mixture and form into a flat pancake about 3” wide.  Repeat, making 12 pancakes. Cook until golden brown, 6 minutes per side.    

 

Dill Crème Fraiche

½ cup                    Crème fraiche (substitute sour cream)

2 tsp                      Vodka

2 tsp                      Dill, sliced

To taste                  Kosher salt and freshly ground black pepper

  1. Whisk together all ingredients in a glass or stainless steel bowl. Refrigerate until ready to use.

Horseradish Cream

Yield:  approx. 1 cup                                                

1 cup           Heavy cream

1 Tbsp           Prepared horseradish

1 tsp             Worcestershire sauce

To taste        Kosher salt

  1. Whisk cream until it holds medium hard peaks. Fold in remaining ingredients.

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