Potato Galette with Lox (AKA Giant Latke)

Potato Galette with Lox (AKA Giant Latke)

It's hard not to immediately fall in love with a dish that is crispy, fried potatoes topped with crème fraiche and lox. Virtually impossible, really. But with a fancy name like "Potato Galette" it would be easy to be scared off by this one, because it sounds hard to make. Which is why, after explaining this dish to several people as "a giant latke," I thought it should be included in the title. 

The word galette cues visions of beautifully free-form pies in my mind's eye, but according to wiki it's a lot less specific than that. Galettes are various types of flat round or freeform crusty cakes, and this crispy potato cake a perfect fit to that description. 

Call it whatever you want. In my book, crispy potatoes = winning, and lox for breakfast (or brinner) = winning, no matter what name you give it. 

Potato Galette with Lox (AKA Giant Latke)
Potato Galette with Lox (AKA Giant Latke)

I admit, the first time I made a potato galette I was nervous it wouldn't flip out of the pan. For one, I was making it for a party -- a potato themed party, thanks for asking - and didn't want to screw it up. But also, I used a cast iron pan while most recipes recommend a non-stick. I don't own any non-stick pans though (probably hard to believe when you see how full our cupboards are), so I made do with what I had. 

On that note, no matter the pan you use, please don't hold back on the oil/butter here, even though I know it's tempting. It's what makes the potatoes crispy, and will allow you to flip the galette out the pan in one fell swoop. 

Potato Galette with Lox (AKA Giant Latke)

Potato Galette with Lox

Published May 15, 2018 by
   |     Print This Recipe

Serves: 6-8   |    Total Time: 20 minutes



Ingredients:

    For the Lamb:
  • 2 Russet or Yukon Gold potatoes
  • 1/4 cup avocado oil or melted butter, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper 
  • 1/4 teaspoon garlic powder
  • 4 ounces lox
  • 1/4 cup creme fraiche, sour cream or plain greek yogurt
  • Optional, for serving: minced chives, capers

Directions:

  1. Wash potatoes, and peel. Then, shred (I use a food processor (affiliate link!) for this step).
  2. Heat 3 tablespoons oil or butter in a 10-inch cast iron skillet over medium heat until oil glistens. Tilt the skillet back and forth to cover the entire bottom.
  3. When the oil is hot, sprinkle have of the shredded potato into the pan. It should sizzle a little bit as it hits — if it does not, the oil is not hot enough yet. Ensure the potato is in an even layer, and sprinkle with half of the salt, pepper, and garlic powder. Using a metal spatula, press the potatoes down. Then, continue with the second half of the shredded potatoes, sprinkling them in an even layer. Top with remaining salt, pepper, and garlic powder. Again, press down with the spatula. Now, drizzle remaining 1 tablespoon melted butter or oil around the edge of the pan to help ensure it flips out easily.
  4. Cover pan with lid and turn heat down to medium-low. Cook for 10-13 minutes. Potatoes should be cooked through, and browning on the bottom. Now, use the metal spatula to loosen the potato galette from the pan, working your way around the edge and under the galette. Once the galette is loose, get a plate, and flip the galette over onto the plate so that it sites browned-side-up on the plate.
  5. To serve: slice into wedges, and top with a dollop of crème fraiche, minced chives, a slice of lox, and a few capers. Enjoy!

Comment

Spring Salmon Burgers Made with Canned Salmon

Spring Salmon Burgers Made with Canned Salmon

I loooove salmon burgers but pre-cooking a fillet and using that to make burgers -- or mincing up raw fish - is too much to ask of me on a weeknight. So, this recipe uses canned salmon instead. If you make them I think you’ll be amazed at how fancy a simple can of salmon can become with just a few extra ingredients!

Mix in fresh herbs for a burst of flavor: these burgers use parsley and fresh baby dill, which gives each bite a pop or flavor. Onion, garlic and cayenne help too!

Spring Salmon Burgers Made with Canned Salmon

Use something that will give the burgers a crispy crust. You can use almond flour or bread crumbs, but my favorite is cornmeal. It toasts up on the edges, giving the burgers a nice crispy finish. Plus, I pretty much always have a quarter cup of cornmeal laying around.

Keep it all together: Because this recipe uses canned salmon, you need something to glue everything together. For this recipe, you need to add an egg into the mix. If you were using raw salmon, you might be able to skip this, but here you need it.

Spring Salmon Burgers Made with Canned Salmon

Stir, but not too much: This is more of a personal preference. I mash the mixture with a fork, but only just enough to get the egg, cornmeal, and herbs mixed in. I try to leave some of the salmon in small chunks because it gives the final burgers a flakey texture. If you mash the fish too much, the burgers will still taste fine, they’ll just be lacking some flakiness.

Serve with a creamy, tart sauce. These are served with a lemon-yogurt and dill sauce, which brightens up the dish and compliments the herbs in the burger. Tradition tartar sauce would work too.

Spring Salmon Burgers Made with Canned Salmon

In these pictures, I served the burgers over baby greens with radishes and sprouts, but they'd also be fantastic over Green Machine Slaw, or Roasted Asparagus and Raw Radish Salad. Plus, a glass of rosé, which really made my canned salmon meal feel extra fancy 😉

Spring Salmon Burgers Made with Canned Salmon

Published April 17, 2018 by
   |     Print This Recipe

Serves: 3   |    Total Time: 20 minutes



Ingredients:

    For the Salmon Burgers:
  • 1 six ounce can of salmon, juices drained
  • 1 egg
  • 1/4 cup cornmeal or almond meal
  • 1 tablespoon minced parsley
  • 1 teaspoon minced dill or 1/4 teaspoon dried dill 
  • 1/4 teaspoon salt 
  • 1/8 teaspoon ground cayenne
  • 1 garlic clove, minced
  • 2 tablespoon minced onion
  • 1 tablespoon coconut oil

  • For the Yougurt Sauce:
  • 3 tablespoons greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon fresh dill, minced, OR 1/4 teaspoon dried dill
  • 1/16 teaspoon each salt & ground cayenne

Directions:

  1. In a medium sized mixing bowl, combine salmon, egg, cornmeal, parsley, dill, salt, cayenne, and minced garlic & onion. Using a fork, mash just enough to incorporate the ingredients, leaving the fish flakey still.
  2. Heat a skillet over medium heat. Add 1 tablespoon of coconut oil. When the oil glistens, shape salmon mixture into three equally-sized patties, about 1/2 to 3/4 of an inch thick, and place in skillet. Cook on the first side for about 7 minutes, then, use a spatula to flip to second side. Outside should be crispy and golden.
  3. While the salmon burgers cook, make the yogurt sauce: combine ingredients in small bowl and stir until smooth.
  4. Serve salmon burgers as desired — on buns, over greens, etc - with a smear of yogurt sauce on top, and extra dill or cayenne if desired.

Comment

Salmon & Mango Poke Bowl

Salmon & Mango Poke Bowl

This is my new favorite thing: poke bowls. Which I know is super "trendy" of me, but have you tried them?! Finding sushi-grade fish around these parts was a feat, so perhaps they also taste a bit like a well-deserved victory to me.

I called three grocery stores, none of which said they had sushi grade fish. I went to two, one were the lady said I "could" use the tuna, but the look on her face told me not to. Another where the only sushi-grade fish they had came in an vacuum-sealed, freezer package of small (too small) fillets. 

Finally we visited the Pacific Ocean Market, which is in the next town over. The woman on the phone said they had tuna and salmon for sushi, which was promising. All faith we had in the Pacific Ocean Market dropped to rock-bottom when we actually got there though, and the un-filleted fish were unlabeled, and the guy behind the counter only spoke Chinese. He made a motion, showing us to just point at what we want. How were we (two people that have never been into fishing or lived by the sea) supposed to know what was what? Let alone which was ok for sushi? (I have since learned that none of those would've been ok for sushi, so I'm glad we didn't just point at something random).  

Salmon & Mango Poke Bowl

Another customer saw we were struggling, and tried to help (she spoke Chinese). But we were pointed over to a freezer case where some mystery white fish was wrapped up in cellophane and was probably best suited for a fish fry. 

We went to the front counter and found two ladies, who between themselves could piece together some English, but they spoke Vietnamese, not Chinese, so couldn't help with the fish situation. Finally, someone found the store manager--the lady we had originally talked to on the phone- who directed us to the right deep-freeze case of fish. (Sushi fish, in a place like Colorado where it has to be shipped and stored, should be frozen to a certain temperature and for a certain amount of time in order to kill off any parasites). 

We rustled through the unorganized case: Eel, Tuna, Shrimp, Halibut. Our confidence in the quality of the fish had dropped to rock bottom when we had been pointed to the fry-fish. 

In the end I went back to store number two, and bought several tiny packages of salmon in vacuum-sealed plastics, and a box labeled "Sushi and Sashimi." At least I could read it. 

Salmon & Mango Poke Bowl

Night one we ate sushi, but when we had one packet left the next day I jumped on the poke train. AND IT WAS SO WORTH IT! Can we all just go to Hawaii now? 🙋🏻✈️

(I spent the first week calling this "poa-kee," which confused everyone. Oliver started calling it "pokemon" just to make fun of me, and finally I looked up the pronunciation: "poa-kay"). So take note and avoid looking like a fool like me! 😉

Salmon & Mango Poke Bowl

Salmon & Mango Poke Bowl

Published September 5, 2017 by
   |     Print This Recipe

Serves: 2   |    Total Time: 10 minutes



Ingredients:

  • 6 ounces sushi grade salmon
  • 2 cups mixed greens 
  • 1/4 cup shredded cabbage
  • 1/4 cup sliced cucumber
  • 1/4 cup diced mango
  • 1 diced bell pepper (I used 1/2 of a red and half of a green for color)
  • 1/2 of an avocado, sliced
  • 1 green onion, sliced 
  • 1 teaspoon sesame seeds 
  • Pickled ginger
  • Optional: 1 cup cooked rice
  • Optional, for serving: wasabi, soy sauce, hot sauce such as Sriracha 

Directions:

  1. Slice salmon into bite-sized pieces.
  2. Arrange bowls: If you desire, place a half cup of rice at bottom of bowl. Then arrange mixed greens, shredded cabbage, sliced cucumber, diced mango, bell peppers, and sliced avocado in bowl. Divide salmon between both bowls. Sprinkle with sesame seeds and green onion.
  3. Serve with pickled ginger and any other accoutrements of your choice: wasabi, soy sauce, Sriracha, etc.

Comment