Smoked Salmon On Potato Rosti With Dill Creme Fraiche And Watercress Recipes

Steps:

• Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
• Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
• Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
• Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
• Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
• Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
• Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.

Steps:

• In the bowl of a food processor, add the flour, potatoes, eggs, and shallots. Pulse until everything is blended but the consistency of the batter is chunky. Season, to taste, with salt and pepper.
• In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to serving platters and allow them to cool to room temperature.
• To serve, top each pancake with a small slice of smoked salmon, then about a teaspoon of Dill Creme Fraiche, then top with 1/2 teaspoon of salmon roe in the center. Garnish with chopped fresh dill and serve.
• Dill Creme Fraiche:
• Stir all ingredients together in a bowl and refrigerate until ready to use.
• Yield: 1 cup

Steps:

• Line a baking sheet with parchment paper. Line up 3 strips of salmon, making sure they overlap at least 1/2-inch at the ends. Starting from one end, roll the salmon into a pinwheel and set aside. Line another 3 pieces up the same way. Take the first pinwheel, and starting from one end of the salmon strip, roll it up again. Repeat this step 2 more times, then put the salmon flower on the prepared baking sheet. With the remaining salmon, gently form more petals by wrapping them around the perimeter of the salmon flower on the baking sheet. Cover with plastic wrap and refrigerate.
• Peel the potatoes and grate them on the largest holes of a box grater. Put into a colander and rinse well with cold water until the water runs clear and the starch is gone. Squeeze the potatoes dry a handful at a time, and transfer to a medium bowl.
• Heat half the ghee in a medium nonstick skillet over medium heat until shimmering. Add the potatoes, and using a spatula, press them firmly into the pan so that they are evenly spread out. Cook undisturbed until dark golden, about 10 minutes. Cover with a lid that is larger than the skillet and carefully invert the skillet so that the potato pancake sits on the lid, golden-side up. Add the remaining ghee to the skillet and heat until shimmering. Slide the potato pancake, golden-side up, back into the skillet and continue to cook until golden and cooked through, another 10 minutes.
• Slide the potato pancake onto a serving plate and sprinkle with the chives. Using a spatula, transfer the salmon flower to the middle of the potato pancake and serve with the creme fraiche, lemon wedges, capers and onions on the side.

Steps:

• Crème Fraiche 1.Chop 2T dill fold intocrème fraiche. Season 2.Split the recipe in two. 3.Fold some pouring cream through one of the mixes to make it slightly runny. 4. Refrigerate 7.5 cm (3 inch) pastry ring 1. Grate potatoes medium 2. Grate Onion Medium Mix Both 3. Strain out as much liquid as possible.Use Tea towel twist squeeze. 4. Add egg, thyme salt pepper. Mix. Cook Rostis 1. Place a large non-stick frying pan over medium high heat. 2. Add a few tablespoons of olive oil. 3. Place the ring in the frying pan and add ½ tbsp of the potato mix. 4. Using the back of a soup spoon press the mixture flat and to the edges of the ring, it should be very thin. 5. Remove the ring and repeat process in another area of the pan. 6. Once the sides start to brown, turn rostis over and cook until that side is browned too. 7. Remove the rosti from the pan and drain of excess oil. 8. Transfer the rostis to absorbent kitchen paper for a few minutes. 9. Taste the first few for seasoning and adjust as required. 10. Once drained of all oil, place the rostis on a drying rack set on a flat oven proof tray. 11. Five minutes before you ready to assemble and serve place the rack with the rostis into a 180 degree (350 fahrenheit) preheated oven. Assembling The Dish 1. Cut the salmon into pieces that will fit well onto the rosti. 2. Pick off 18-20 sprigs of watercress, rinse and dry them. 3. Place a small dollop of the thicker crème fraiche mix onto the centre of each plate. 4. Use this to glue the first rosti to the plate. 5. Place a little more of the thick crème fraiche on the rosti; glue a piece of salmon to that, 6. Add a sprig of watercress to that. 7. Put a little of the thick crème fraiche on the bottom and top of another rosti, put that on top of the first layer and repeat the process with another piece of salmon etc. 8. Drizzle a little of the runnier crème fraiche around the stack.