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Ingredientes
- 1 lrg Idaho potato peeled
- 4 ounce smoked salmon julienned (3 c.)
- 1 Tbsp. finely-minced green onions
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. oil
- 1 tsp butter
- 3 c. thinly-sliced leeks
- 2 c. diced Idaho potato
- 3 c. cream
- 2 c. water
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. lowfat sour cream
- 1 Tbsp. minced chives
- 1 Tbsp. minced parsley
Direcciones
- Grate potato into a towel and wring to squeeze out excess liquid. Toss potato with salmon and green onions and season with salt and pepper. In a medium saute/fry pan heat oil and add in potato mix, forming it into 8 little round cakes. Cook till golden on both sides, about 5 min in all. Drain on paper towels and keep hot while you finish sauce.
- Meanwhile, make sauce: In a small saucepan heat butter, add in leeks and cook till tender. Add in potato, cream and water and bring to a boil. Simmer 15 min, or possibly till potatoes are tender; adjust seasonings to taste with salt and pepper. Pour into a blender or possibly food processor, add in lowfat sour cream and process till smooth. Reheat briefly, if necessary.
- To serve, place 2 cakes on each plate, spoon some sauce around and sprinkle with minced herbs.
- This recipe yields 4 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 4 servings | |
| Calories 582 | |
| Calories from Fat 415 | 71% |
| Total Fat 47.04g | 59% |
| Saturated Fat 24.0g | 96% |
| Trans Fat 0.18g | |
| Cholesterol 138mg | 46% |
| Sodium 111mg | 5% |
| Potassium 868mg | 25% |
| Total Carbs 28.84g | 8% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.41g | 1% |
| Protein 13.34g | 21% |
