Crispy Potato Leek Pancake with Northwest Smoked Salmon, Creme Fraiche, and Shallots
- Srv: 4
- Cal: 611
- By: Eric Lenard Husky Den University of Washington, Seattle
- 2 large Washington Russet potatoes
- 8 ounces clarified butter
- 3 large shitake mushroom caps, cleaned and sliced very thin
- 1 leek, white only, cut in fine julienne
- 8 ounces cold smoked salmon sliced in thin sheets
- 1/4 cup crème fraiche
- 2 tablespoons minced shallots
- 2 tablespoons minced chives
Scrub potatoes with a vegetable brush under cold running water. Peel. Using the shredding blade of a mandoline (slicer) cut the potato into 1/16th inch long shreds. Rinse in three changes of cold water. Drain and pat dry.
In 8-inch nonstick skillet over medium-high heat, heat 1/4 of the butter until very hot but not smok- ing. Add 1/4 of the mushrooms and 1/4 of the leeks in an even layer, then 1/4 of the potatoes in an even layer. Cook until edges are brown, about 3 to 5 minutes. Turn and cook until the second side is nicely browned about 3 more minutes.
Place on a paper towel-lined baking sheet and keep in 250°F oven while preparing the remaining pancakes. Repeat, using 1/4 of butter, mushrooms, leeks, and potatoes for each pancake.
To serve, place on a warmed plate with mushroom/leek side up. Top each pancake with 1/4 of the smoked salmon, 1 tablespoon crème fraiche and 1 rounded teaspoon each shallot and chives.