These different potato pancakes can really be served for an elegant brunch with smoked salmon or on the side of any meal.
- Cook Time
- Prep Time
- 1 pound medium Idaho® potatoes, unpeeled
- 1/4 cup whole milk
- 1 1/2 tablespoons flour
- 2 eggs
- 1 egg white
- 5 ounces fresh asparagus
- Salt and pepper, to taste
- Clarified butter
- 4 cups baby greens
- 1/2 cup balsamic vinaigrette (your recipe)
- 15 slices smoked salmon, 1 ounce each
- 1 cup cherry tomatoes
1. Put potatoes in large pot of salted water; boil until tender, 18 to 20 minutes. Drain and cool slightly.
2. Peel with sharp knife while potatoes are still warm.
3. Put potatoes through a food mill into a large bowl. Stir in milk and flour. Add eggs and egg white, one at a time. Mix gently until milk and eggs are incorporated and mixture is the consistency of pastry cream.
4. Boil asparagus in salted water until tender-crisp, 3 to 4 minutes. Slice on bias into ¼-inch pieces, reserving a few asparagus tips for garnish if desired. Add to potato mixture along with salt and pepper to taste.
5. Heat 1-2 ounces clarified butter in a large skillet over medium-high heat. Spoon 2 ounces (about 1/4 cup for each pancake) potato mixture into pan to make oval pancake. Cook until golden brown, 3 minutes per side.
6. Repeat to make 12 pancakes, adding butter as needed; reserve warm.
7. Toss greens with vinaigrette; reserve.
8. Per portion: Place a 4-inch metal ring on one side of a dinner plate; line with 3 slices salmon. Remove ring carefully, leaving the salmon; fill salmon ring with dressed greens; garnish with cherry tomatoes.
9. Fan 3 potato pancakes on other side of plate; garnish if desired with reserved asparagus tips. (For alternate plating, as shown in photo, stack potato pancakes, top with salmon; garnish with dressed greens.)
Source: Idaho Potato Commission