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Crispy Potato Leek Pancake with Northwest Smoked Salmon, Creme Fraiche and Shallots

Food Management Staff

November 1, 2004

1 Min Read
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FM Staff

YIELD: 4 servings

2 large Washington Russet potatoes
8 oz. clarified butter
3 large shiitake mushroom caps, cleaned and sliced very thin
1 leek, white only, fine julienne
8 oz. cold smoked salmon, sliced in thin sheets
1/4 cup creme fraiche
2 Tbsps. shallots, minced
2 Tbsps. chives, minced

  1. Scrub and peel potatoes. Using the shredding blade of a mandoline slicer, cut the potatoes into 1/16" long shreds. Rinse in three changes of cold water. Drain, and pat dry.

  2. In 8" nonstick skillet over medium-high heat, heat a quarter of the butter until very hot but not smoking. Add a quarter each of the mushrooms, leeks and then potatoes in successive even layers. Cook 3-5 minutes, until edges are brown. Turn and cook second side until nicely browned, about three minutes. Store finished pancakes on paper-towel-lined baking sheet in 250°F oven while preparing remaining three pancakes using previous steps.

  3. To serve, place each pancake on a warmed plate with muchroom/leek side up. Top each with a quarter of the salmon, 1 Tbsp. of the creme fraiche and one rounded teaspoon each of the shallots and chives. Note: More creme fraiche and a half-ounce of Beluga caviar can add a luxurious touch as an additional topping (see photo above for example).

Recipe from Chef Eric Lenard, Husky Den, University of Washington.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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