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How To make Chive Potato Pancakes with Smoked Salmon & Golden Caviar
Ingredients
2
pound
potatoes, russet, peeled, cubed
1
each
onion, cut into chunks
2
tablespoon
matzo meal, or all-purpose flour
2
each
eggs, separated
4
tablespoon
chives, fresh, chopped
2
teaspoon
salt
1/2
teaspoon
pepper, white
2/3
cup
oil, corn, for frying
6
oz
salmon, smoked, thinly sliced
3
oz
golden caviar
1
chives, fresh, chopped, for garnish
Directions:
Preheat oven to 325 degrees. Place 2 large cookie sheets in oven to heat. Shred potatoes and onion in a food processor. Transfer contents of work bowl to a large bowl. Insert steel blade in processor. Return potato-onion mixture to work bowl and process until finely chopped. Set large strainer over medium bowl. Place potato and onion mixture in strainer and press firmly to extract liquids; reserve liquids.
Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2 tb chives, salt and pepper. Pour clear portion off reserved potato liquids, leaving thick paste at bottom of bowl. Add paste to potato batter. Beat egg whites until stiff but not dry; fold into batter.
Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high heat. Drop 1 heaping tablespoon potato batter per pancake into hot oil; spread each to 3 inch diameter. Cook pancakes until bottoms are brown, about 4 minutes. Turn and cook until second sides are brown, about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat with remaining batter, adding more oil to skillet as necessary.
Overlap pancakes on plates. Garnish with smoked salmon and caviar. Sprinkle with chives and serve.
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Melissa Clark's Favorite Holiday Latkes and French Toast | NYT Cooking
Melissa Clark is a cookbook author, recipe developer and reporter for NYT Cooking. During the holidays, you can catch Melissa making potato latkes for Hanukkah and crème brûlée French toast for Christmas. Yes, the French toast does have a crackling brown sugar top. Get both of the recipes below.
Classic Potato Latkes:
Crème Brûlée French Toast:
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Potato Latkes with Smoked Salmon & Crème Fraîche | Rösti Recipe
Classic potato latkes infused with extra flavor and goodness. Elevated with parsnip, green onion and kale, these latkes are fantastic served for brunch or as an appetiser. They can be served sweet or savoury. Simply top them with applesauce or serve them as a savoury version, as I do, topped with smoked salmon and crème fraîche.
Ingredients
400 g potatoes, peeled
100 g parsnips, peeled (1 medium)
1 small yellow onion, peeled and grated
1 teaspoon fine sea salt
freshly ground black pepper, to taste
1 garlic clove, minced
1 green onion, finely chopped
1 handful kale, finely chopped
Pinch of red pepper flakes
1 large egg, lightly beaten
1/3 cup chickpea flour (40 g)
Olive oil, for frying
Topping ideas
Whether you like to enjoy your potato pancake sweet or savoury, here are a few topping ideas:
-Crème fraîche, smoked salmon and micro-greens (or chopped chives)
-Yoghurt sauce (Greek yoghurt with garlic, lemon juice, and salt)
-Horseradish creme (horseradish, sour cream, red onion, and fresh dill)
-Greek yogurt, sliced cucumber and fresh dill
-Sour cream
-Applesauce or pear compote
-Fried or poached egg
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#recipe #rösti #latke #breakfast
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It is the holiday season and we are all celebrating our own ways this year. Why not celebrate with a little bubbles and caviar. It is always nice to eat caviar out of a silver serving piece but it is also nice the just eat caviar.
If you want to see anything specific don't forget to leave it in the comments and always share with your friends!!!
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Spinning the Wheels: Dusty Decks
Recipe:
Blini
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon white pepper, ground
1 tablespoon parsley, minced
1 tablespoon chives, minced
1 egg
2 ounces butter, melted
1 cup buttermilk