Dilly Smoked Salmon Potato Stacks 5fix Recipes

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
• Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds.
• Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and sauté until lightly browned and toasted. Remove to a paper towel-lined plate.
• Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers.
• Makes 24. Serves 8-12.

Steps:

• 1. In a medium bowl, add the potatoes, stir in the eggs, dill and horseradish. Mix well to combine.
• 2. In a nonstick pan, over medium heat, place one ounce spoonfuls of the potato cake mixture into the pan. Cook until golden brown and turn. Cook on the other side until golden brown on both sides. Remove the cooked potato cakes to a serving platter.
• 3. Top the potato cakes with a ruffled piece of smoked salmon and garnish with reserved dill sprigs.

Steps:

• Pat dry potatoes. In a large skillet heat 1/4 cup olive oil over medium heat. Add hash browns in an even layer and push down with spatula. Cook 8-10 minutes on first side. Flip hash browns and push down again to form even layer. Cook an additional 7-8 minutes on the second side till golden brown. Set aside.
• Finely mince most of the dill. Leave a couple sprigs out for garnish. Add minced dill to creme fraiche or sour cream until combined.
• To assemble: Divide hashbrowns into 16 even piles and top with thin piece of smoked salmon, 1 tablespoon dill creme fraiche and garnish with dill sprig.
• Makes 16 appetizer portions.

Steps:

• Peel the potatoes and slice thinly, cutting lengthways.
• The quickest way to do this is with a mandoline- a blade set in a wood or steel frame- or with the slicer attachment of your food processor.
• Rinse the potatoes and shake dry.
• Place the crème fraîche or cream in a heavy-bottomed saucepan, big enough for both the potatoes and the cream.
• Gently melt the cream.
• Stir in the spring onions and season with half a teaspoon of salt and a generous grating of pepper.
• Add the potatoes and stir them around thoroughly so all the slices are coated with cream.
• Cover the pan and cook, stirring occasionally and checking that the bottom slices aren't sticking and burning, for 15 minutes.
• Remove the lid.
• The potatoes will now be almost cooked and there will be far more sauce.
• Give everything a good stir and remove from the heat.
• Preheat the oven to 360F or 180 degrees C.
• Smear a 1.
• 5 to two-litre capacity gratin dish with the butter.
• Whisk the egg yolks with the milk.
• Chop the dill.
• Add one third of the potato mixture to the buttered dish and smooth it out.
• Scatter half the dill over the potatoes, season again with salt and pepper and then cover with half the smoked salmon.
• Dribble over half the egg mixture.
• Make another layer exactly the same and then finish the pie with potato, arranging the top so the surface is smooth.
• Place the dish in the oven and cook for 25 minutes until the top is patched with brown and the pie is cooked through, the potato and salmon held in a creamy, dill custard.

Steps:

• Preheat oven to 375°F.
• Grease 12 muffin molds with half of the butter.
• Peel and wash the potatoes. Cut them into very thin slices. It's best if you use a potato slicer.
• Grate the Parmesan cheese and add it to the potatoes.
• Season with salt, pepper, garlic and thyme. Add rest of the melted butter.
• Then mix everything together thoroughly.
• Stack the potato slices into the muffin molds on top of each other.
• Bake the potato stacks for about 50 minutes.
• Allow the stacks to cool for a few minutes and then gently remove them from the muffin pan with a knife.
• Sprinkle a little Parmesan on top and serve.
• Bon Appétit!

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.

Steps:

• Wash the potatoes, put them in a small pot and cover with water. Bring to the boil, reduce the heat, and simmer until the potatoes are soft, about 15 minutes or so. Meanwhile, prepare the yogurt dressing. In a small bowl, combine the yogurt, garlic, lemon juice and season with salt a pepper. Stir in about half of the dill.
• Strain the potatoes and let them sit for a while to cool down. Arrange potatoes and salmon on plates, sprinkle with the remaining dill and spring onion. Finally, spoon over the yogurt dressing and serve.

Steps:

• Boil the potatoes in their skins for 15 mins until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill. Cut each piece of salmon in half to make two long strips.
• Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place onto a platter. If you want to add salt, go easy, as the salmon is highly seasoned. Scatter with pepper, a squeeze of lemon and a few dill fronds. Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl. Scoop the soured cream into another. To eat, dip the potatoes into the cream, then spoon over a little sauce.