Email to Linda Carnation      

Potato Doilies with Smoked Salmon

Source of Recipe

from cooking com


Recipe Introduction

These choice savories are simple thin potato crisps with a delicate, see-through quality similar to fine lace doilies. For the best flavor, choose only the highest-quality smoked salmon.

List of Ingredients

1 baking potato, 1/2 lb, peeled, sliced and julienned
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. curry powder
1/2 c. vegetable oil
2 tbsp. mayonnaise
2 tbsp. sour cream
1/4 c. buttermilk
1 tsp. chopped fresh chives
1 tsp. sieved hard-cooked egg yolk
1 tsp. finely chopped red onion
1/2 lb. smoked, sliced paper thin, salmon
4 small inner yellow frisee leaves
4 tiny fresh basil leaves
fresh chives


Recipe

Place the potato in a bowl. Add the salt, pepper and curry powder. Toss well to mix the seasonings evenly.
Use a 6" nonstick pan over a medium/high heat, and warm 3 tbsp. of the vegetable oil.
Spread about one-fourth of the seasoned potato in the oil, using a fork to make a circle 4 - 5" in diameter. It is important to try to keep the julienne spread thinly so that a lacelike quality is formed. The starches in the potato makes the pieces stick together.
Cook until golden brown on the bottom, 3 - 4 minutes, adding 1 - 2 more tbsp. oil and reducing the heat as necessary to keep the edges from browning too quickly. Turn the crisp over and cook the second side, about 1 1/2 minutes longer.
NOTE: Using too little oil will cause the potato to cook unevenly, so be generous with it. Keep in mind, however, not to add too much at the start of the cooking, before the potatoes have had time to "glue" themselves together.
Drain on a paper towel lined platter. Repeat to make 3 more "doilies," adding more of the vegetable oil as necessary.
In a small bowl, whisk together the mayonnaise, sour cream and buttermilk until smooth.
Add the chopped chives, egg yolk and onion and stir until well mixed.
To serve, place a doily in the center of each plate. Arrange 2 or 3 slices of the smoked salmon on top of each doily and garnish with the frisée, basil and chives. Drizzle some of the mayonnaise mixture around the edges.
Makes 4 servings.