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Receta Smoked Salmon Potato Cake With Potato Leek Cream
by Global Cookbook

Smoked Salmon Potato Cake With Potato Leek Cream
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Ingredientes

  • 1 lrg Idaho potato peeled
  • 4 ounce smoked salmon julienned (3 c.)
  • 1 Tbsp. finely-minced green onions
  •     Salt to taste
  •     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
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 Tbsp. lowfat sour cream
  • 1 Tbsp. minced chives
  • 1 Tbsp. minced parsley

Direcciones

  1. 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.
  2. 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.
  3. To serve, place 2 cakes on each plate, spoon some sauce around and sprinkle with minced herbs.
  4. This recipe yields 4 appetizer servings.