Potato Crusted Salmon With Sour Cream And Caviar Recipes

Steps:

• Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.
• Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.
• Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.
• Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

Steps:

• Preheat oven to 375°F.
• Grate potatoes through the large holes of a box grater into a medium sized bowl.
• Stir in horseradish, oil and salt and pepper mixing well.
• Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.
• Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.

Steps:

• For the Salmon breading:
• Place 2 cups shredded potatoes into a shallow pan. Using a rubber spatula spread 1/8 cup of salmon glue evenly onto one side of a 6 ounces salmon filet. Place coated side of salmon filet into shredded potatoes. Repeat process for opposite side. Ensure that salmon is evenly coated in shredded potatoes.
• For the Lemon butter sauce:
• In a saute pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by 1/2 its original volume. Remove from heat and swirl in diced butter.
• Plating procedure:
• Place potato crusted salmon onto griddle over medium high heat. Allow to cook on one side until potatoes are golden brown. Flip salmon and complete cooking and browning of salmon. Approximately 3 1/2 to 4 minutes for each side. Place 2 ounces garlic mashed potatoes onto the center of a dinner plate, ladle sauce around mashed potatoes, and place vegetables atop mashed potatoes. Place browned salmon atop vegetables. Garnish with julienne green onions.

Steps:

• Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.
• Heat 2 non-stick saute pans over high heat until nearly smoking. Divide remaining butter between the 2 pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a preheated 425 degree F. oven for 10 minutes.
• Prepare dill cream: In a bowl, mix together shallots, dill, creme fraiche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.
• Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon. Lightly brush smoked salmon with olive oil, then sprinkle with black pepper and remaining lemon juice. Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately.

Steps:

• Place the potatoes in a saucepan in a single layer, and cover with cold salted water. Bring to a boil, and boil until almost cooked through but still firm in the center, 20 to 30 minutes. Drain, and peel when cool enough to handle. Cut the potatoes into quarters, and sprinkle them lightly with salt. (The potatoes may be prepared to this point up to 4 hours in advance and held at room temperature.
• Heat oven to 250 degrees, and put an ovenproof platter in it. Heat 2 to 3 inches of oil in a deep pot over medium-high heat, until it bubbles vigorously when a small piece of potato is dropped in. Working in batches to avoid crowding the pan, fry the potatoes until browned and crisp, occasionally moving them around in the oil to make sure they cook evenly.
• Remove the potatoes from the oil with a slotted spoon, and drain on paper towels or brown paper bags. Sprinkle the potatoes lightly with salt, and transfer them to the platter in the oven to keep warm.
• When all potato quarters are cooked, quickly top each with a heaping 1/2 teaspoon of sour cream, a heaping 1/2 teaspoon of caviar and a sprinkling of chives. Serve right away for best flavor. To eat Russian-style, have a shot of vodka, and immediately pop a potato quarter into your mouth.

Steps:

• In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
• Spoon caviar on top and serve with potato chips and celery sticks.

Steps:

• Preheat oven to 400 degrees F; lightly grease a baking sheet or spray with non-stick spray. Place shredded baking potatoes in a colander and press out as much water as possible. Toss with onions and garlic. In a 14" skillet with a non-stick surface, add olive oil; place pan over med-heat. Divide potato mixture in fourths. Take 1/4 of mixture into your hands and form into a pattie 4 x 6" round (large enough to cover a fillet) and place in hot skillet. Place a fillet on top. Repeat with remaining potato mixture and salmon. Cook until pancakes are crisp, 3-5 mins, then use a wide spatula to lift pancake out of pan and carefully flip over onto prepared baking sheet (the salmon will be on the bottom). Repeat with the remaining pancakes. Place sheet in pre-heated oven and bake 10 mins. Use a wide spatula to lift each crusted fillet from baking sheet onto a warmed serving plate or a bed of steamed vegetables. Top potato crust with a dollop of sour cream, a spoonful of caviar and a sprinkling of chives. Serve immediately.