Smoked Salmon Potato Cake with Potato-Leek Cream (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 large idaho potato, peeled |
4 ounces smoked salmon, julienned (3 cups) |
1 tablespoon finely-chopped green onions |
salt and pepper |
2 tablespoons oil |
1 teaspoon butter |
3 cups thinly-sliced leeks |
2 cups diced idaho potato |
3 cups cream |
2 cups water |
salt and pepper |
1 tablespoon sour cream |
1 tablespoon each chopped chives and parsley |
Directions:
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 pan heat oil and add potato mixture, forming it into 8 little round cakes. Cook until golden brown on both sides, about 5 minutes in all. Drain on paper towels and keep warm while you finish sauce.
2. Meanwhile, make sauce: In a small saucepan melt butter, add leeks and cook until tender. Add potato, cream and water and bring to a boil. Simmer 15 minutes, or until potatoes are tender; adjust seasonings to taste with salt and pepper. Pour into a blender or food processor, add sour cream and process until smooth. Reheat briefly, if necessary. To serve, place 2 cakes on each plate, spoon some sauce around and sprinkle with chopped herbs.
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