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Potato Doilies with Smoked Salmon

Source: Casual Cuisines of the World - Country Inn
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
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.
1 baking potato, 1/2 lb, peeled, sliced and julienned
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon curry powder
1/2 cup vegetable oil
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup buttermilk
1 teaspoon chopped fresh chives
1 teaspoon sieved hard-cooked egg yolk
1 teaspoon finely chopped red (Spanish) onion
1/2 lb smoked salmon, sliced paper-thin
4 small inner yellow frisee leaves
4 tiny fresh basil leaves
Fresh chives
Potato Doilies with Smoked Salmon Recipe at
Place the potato in a bowl. Add the salt, pepper and curry powder. Toss well to distribute the seasonings evenly.

In a 6-inch nonstick pan over medium-high heat, warm 3 tablespoons of the vegetable oil. Spread about one-fourth of the seasoned potato in the oil, using a fork to design a rough shape 4-5 inches in diameter. It is important to try to keep the julienne spread thinly so that a lacelike quality is formed. The starches present in the potato will ensure that the pieces stick together.

Cook until golden brown on the bottom, 3-4 minutes, adding 1-2 more tablespoons oil and reducing the heat as necessary to keep the edges from browning too quickly.

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.

Using tongs, turn the crisp over and continue to cook until golden brown on the second side, about 1 1/2 minutes longer. Using tongs, transfer to a paper towel-lined platter to drain. 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, sieved egg yolk and red onion and stir until evenly distributed throughout.

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 perimeter. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Smoked Salmon Brunch Dishes
 Potato Party Appetizers
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 411
Fat. Total: 37g
Fiber: 1g
Carbohydrates, Total: 8g
Sodium: 796mg
% Cal. from Fat: 81%
Cholesterol: 37mg
Protein: 13g
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