Potato Doilies with Smoked Salmon
- Active Time 20m
- Total Time 20m
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.
- One 1/2-pound baking potato, 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 pound smoked salmon, sliced paper-thin
- 4 small inner yellow frisee leaves
- 4 tiny fresh basil leaves
- Fresh chives
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 1/4 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, about 3-4 minutes. Add 1-2 more tablespoons oil and reduce 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 2-3 slices of the smoked salmon on top of each doily. 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.
nutrition information per serving
411 calories; 37g total fat; 37mg cholesterol; 796mg sodium; 8g carbohydrates; 1g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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