Saturday, January 10, 2009

Smoked Salmon on Chive Potato Pancakes with Mustard Sauce

Potato Pancakes:
8 ounces sliced smoked salmon
1 large russet potato, shredded
½ cup all-purpose flour
1 egg, beaten
2 T spanish onion, finely diced
2 T chives, finely chopped
salt and pepper to taste

2 T butter or olive oil

Spicy Mustard Sauce::
1 cup mayonnaise
¼ cup white wine
1 teaspoon Coleman’s Dry Mustard
3 dashes Worcestershire Sauce
1 dash cayenne pepper
2 teaspoon lemon juice
½ teaspoon sugar
salt and pepper to taste

Potato Pancakes:
Shred potato into beaten egg.

Add onion, chives, salt and pepper, flour and mix well.

Heat saute pan until hot. Add oil and drop approximately ¼ cup of pancake mixture into the pan and immediately flatten out with a spatula.

Cook on both sides until golden brown.

Drain on a paper towel.

Mustard Sauce:
Combine ingredients (by hand or with mixer) and refrigerate.

Adjust seasonings or consistency after refrigeration.

Pancakes can be served warm or cold. Lay smoked salmon casually on pancakes, drizzle spicy mustard and garnish with whole chives.


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