Another breakfast from Bill Granger, this one from Bill’s Food. As I absolutely love potato pancakes of any description, even the ones from Macca’s when I have a hangover though of course it has been a long time since one of those was present, ahh those were the days! Anyway I thought that I would try this recipe of Bills even though I thought it sounded like an odd combination, you never know until you try right? The pancakes were good but I hate to admit that I don’t think they worked too well with smoked salmon & most of all not with the mustard dressing but who knows some of you might love these 3 together, all elements were great alone, they just didn’t do it for me as a mix, you decide.
Potato Cakes with Smoked Salmon & Mustard Dressing
3 large potatoes (about 700g)
2 tablespoons chopped fresh chives
60g butter, melted
sea salt
freshly ground black pepper
60ml (1/4 cup) olive oil
Mustard Dressing
2 teaspoons Dijon mustard
2 teaspoons sugar
½ teaspoon salt
1 tablespoon white wine vinegar
60ml (1/4 cup) canola oil
To serve
8 slices smoked salmon
Preheat oven to 150c. Grate the peeled potatoes & squeeze out any excess liquid. Put the potato in a bowl & add the chives, butter & a little salt & pepper.
Heat the oil in a large non-stick pan over a medium to high heat. For each potato cake, spoon 1 ½ tablespoons of mixture into the pan & fry until golden on both sides. Drain on paper towels & keep warm in the oven until all the potato cakes are made.
Meanwhile to make the dressing, whisk the mustard, sugar, salt & vinegar together in a bowl until the sugar has dissolved, then whisk in the oil in a thin stream.
Put two potato cakes on each plate, top with salmon & drizzle with dressing
Potato Cakes with Smoked Salmon & Mustard Dressing
3 large potatoes (about 700g)
2 tablespoons chopped fresh chives
60g butter, melted
sea salt
freshly ground black pepper
60ml (1/4 cup) olive oil
Mustard Dressing
2 teaspoons Dijon mustard
2 teaspoons sugar
½ teaspoon salt
1 tablespoon white wine vinegar
60ml (1/4 cup) canola oil
To serve
8 slices smoked salmon
Preheat oven to 150c. Grate the peeled potatoes & squeeze out any excess liquid. Put the potato in a bowl & add the chives, butter & a little salt & pepper.
Heat the oil in a large non-stick pan over a medium to high heat. For each potato cake, spoon 1 ½ tablespoons of mixture into the pan & fry until golden on both sides. Drain on paper towels & keep warm in the oven until all the potato cakes are made.
Meanwhile to make the dressing, whisk the mustard, sugar, salt & vinegar together in a bowl until the sugar has dissolved, then whisk in the oil in a thin stream.
Put two potato cakes on each plate, top with salmon & drizzle with dressing
3 comments:
I don't think the mustard would do it for me either. Maybe a big dollop of creme fraiche and some dill instead?
The problem is hash browns (what we used to call mock bait) are great on their own, just with salt and pepper.
I suppose Bill had to 'gourmetise' them.
my thoughts exactly on the fact that hash browns need no other addition other than a bit of salt!
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