2 Baking (russet) potatoes,
Peeled
4 tb Butter, melted
1 Shallot, minced
Salt and white pepper to
Taste
Dressed Greens (recipe
Follows)
8 oz Smoked salmon, sliced very
Thin
Horseradish Cream (recipe
Follows)
Preheat oven to 450 F. Cut potatoes into fine julienne (use mandolin
or grater, using coarse setting, or use food processor) across the
short end of the potatoes into about 2 inch-long pieces. In mixing
bowl, combine potatoes with melted butter and shallots, and season
with salt and pepper to taste.
Loosely place mixture into 8 nonstick muffin tins about 1/2-inch
thick or spread onto nonstick cookie sheet in round shapes. Do not
pack down. Bake until browned on bottoms, about 10 minutes. Turn over
and bake until crispy. Reserve warm until ready
To serve, arrange small amount of Dressed Greens in center of each of
4 plates. Arrange slices of smoked salmon with potato pancakes around
greens. Place dollop of Horseradish Cream at the base of each piece
of salmon. Makes 4 servings.
DRESSED GREENS: Combine 1 tablespoon vinegar, 1 large shallot, peeled
and finely minced, and 1 teaspoon Dijon style mustard and whisk
together. Slowly whisk in 3 tablespoons extra-virgin olive oil.
Season to taste. Toss 8 ounces of mixed greens, washed, dried and
chilled, with dressing, thoroughly coating them.
HORSERADISH CREAM: Combine 8 ounces sour cream; 1 1/2 tablespoons
chives, snipped small; 3 tablespoons minced red onions; 3 tablespoons
fresh lemon juice; 5 tablespoons horseradish root, peeled and finely
grated; and salt and white pepper to taste in mixing bowl, whisking
together ulntil smooth. Allow to sit at least 1 hour before serving
so flavor will develop.
Per serving: Calories 457 Fat 37g Cholesterol 70 mg Sodium 1,359 mg
Percent calories from fat 71%
Yields
4 Servings