How To make Chive Potato Pancakes with Smoked Salmon & Golden Caviar

How To Make Gluten-free Chive Crêpes With Avocado And Hot-Smoked Salmon | Waitrose

These chive crepes with avocado and smoked salmon make for the perfect gluten-free brunch option. Tess Ward shows us how to make them.

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Smokey Salmon Potato Cakes

Need a substantial nibble to ward off the hunger of your holiday guests while they eagerly wait for dinner? One bite of these smoked salmon potato cakes with herbed cream and pink peppercorns, inspired by Drizzle & Dip, will make them temporarily forget that the holiday dinner is coming up.

Elegant in presentation and oh-so-scrumptious, these potato cakes are a perfect appetizer when you want to serve an impressive comfort food. However, we offer a word of warning: These yummy cakes aren’t just eye-catching, they are belly-filling addictive. We recommend doubling or tripling the recipe!

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Mini Potato Dauphinoise (Gratin Stacks)

Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)

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Blini With Smoked Salmon recipe

Blini With Smoked Salmon recipe
Ingredients
1 stick of butter (1/2 cup)
⅓ cup buckwheat or whole wheat flour
⅔ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 egg
¾ cup plus 2 Tablespoons milk
½ lb smoked salmon, thinly sliced
about ¼ cup sour cream or creme fraiche
dill, chives, for garnishing
Instructions
In a small saucepan over low heat, melt the butter.
Skim off the white foam with a spoon and discard. This is called clarifying the butter, which means you are removing the milk solids in the butter. Allow the butter to stand for a few minutes to settle and then pour out the butter into another bowl, leaving the rest of the milk solids on the bottom of the saucepan. Set aside the clarified butter. Whenever using butter to saute or cook something in a skillet, it burns very easily. Clarified butter has a much higher smoke point (it starts to burn/smoke at a higher temperature) than regular butter, which is why we are doing this extra step. This way, the blini will be nice and golden, not black and half raw.
You will have more clarified butter than you need for this recipe. Store, covered, in the refrigerator and use for other dishes.
Whisk the flours, baking powder and salt in a bowl.
Combine the milk, egg and 1 Tablespoon clarified butter in a liquid measuring cup and add to the dry ingredients, whisking to combine. The batter will be kind of thin.
Heat some clarified butter on medium heat on a griddle or a nonstick skillet. Using a spoon, pour a small amount of batter (about 1 Tablespoon) on the griddle and cook until golden on both sides.You'll know when to flip the blini over when the top of the pancake has tiny bubbles across its surface.
Top with a small dallop of sour cream, a piece of smoked salmon and fresh herbs.
Since they are so small, they cook so quickly. You can make a huge batch for any party in no time at all. To keep the finished pancakes warm, place them on a baking sheet in a 200 degree oven. These are best served warm, but I didn't mind eating up the cold ones one bit:).

This sandwich went viral on TikTok and it is worth more than the hype! #shorts

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Pizza With Smoked Salmon and Caviar Recipe From Wolfgang Puck

Hollywood's A-listers are served Wolfgang Puck's signature smoked salmon and caviar pizza at the annual Oscars Governors Ball - and now you have a chance to taste it, too! Tetsu Yahagi, chef de cuisine at Wolfgang Puck's Spago Beverly Hills, shows us how to take the luxurious pizza from restaurant grade to homemade. What's the secret to this celebrity favorite? Watch the video now to find out - and keep reading to get the Wolfgang Puck's pizza recipe.

For the full tutorial, you can watch our episode of Get the Dish here:


Pizza With Smoked Salmon and Caviar
From Wolfgang Puck

Ingredients

1 recipe (24 ounces) pizza dough (see recipe below)
Flour, for dusting
1/4 cup extra-virgin olive oil
1 medium red onion, julienned
1/4 bunch fresh dill, minced, plus 4 small sprigs for garnish
1 cup sour cream or crème fraîche
Freshly ground pepper, to taste
16 ounces smoked salmon, sliced paper-thin
4 heaping tablespoons domestic golden caviar or salmon caviar
4 heaping teaspoons black osetra caviar

Directions

30 minutes before you're ready to bake the pizzas, preheat the oven to 500ºF with a pizza stone inside.

Prepare pizza crust: Dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.

After the dough has been rolled or stretched into four 8-inch circles, place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown.

Make the dill cream: Mix the dill with the sour cream or crème fraîche and freshly ground pepper to taste.

Arrange the pizzas: Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.

Divide the salmon, and arrange decoratively over the cream.

Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden or salmon caviar. Cut each pizza into fourths and serve immediately.

Makes 4 8-inch pizzas.


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