Ingredients
2 lb russet potatoes, peeled and cubed
1 medium onion, cut into chunks
2 tbsp matzo meal, or all-purpose flour
2 eggs, separated
4 tbsp fresh chives, chopped
2 tsp salt
1/2 tsp white pepper
2/3 cup corn oil, for frying
6 oz smoked salmon, thinly sliced
3 oz golden caviar
Directions
Preheat oven to 325øF. Place 2 large cookie sheets in oven to heat.
Shred potatoes and onion in a food processor. Transfer contents of
work bowl to a large bowl. Insert steel blade in processor. Return
potato-onion mixture to work bowl and process until finely chopped.
Set large strainer over medium bowl. Place potato and onion mixture
in strainer and press firmly to extract liquids; reserve liquids.
Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2
tb chives, salt and pepper. Pour clear portion off reserved potato
liquids, leaving thick paste at bottom of bowl. Add paste to potato
batter. Beat egg whites until stiff but not dry; fold into batter.
Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high
heat. Drop 1 heaping tablespoon potato batter per pancake into hot
oil; spread each to 3" diameter. Cook pancakes until bottoms are
brown, about 4 minutes. Turn and cook until second sides are brown,
about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat
with remaining batter, adding more oil to skillet as necessary.
Overlap pancakes on plates. Garnish with smoked salmon and caviar.
Sprinkle with chives and serve.
Source: Unknown Typed by Katherine Smith
Servings: 6 servings
Chive Potato Pancakes With Smoked Salmon & Go Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Fish; Pancake; Potato
The History of Recipes
It is actually possible to trace the history of recipes far back into history, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these ancient cookbooks were just simple pictorial recipes for food preparation.
Later on, in Roman times around 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, something we still use today. Additionally, he informs us how the early Romans used a good variety of herbs, including a few that are still present in modern kitchens like thyme, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, and basil. These new herbs and spices prompted an increase in manuscripts on cooking, most of which are now in private collections. By the advent of the twentieth century, cookery publications are highly popular as a result of more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Chive Potato Pancakes With Smoked Salmon & Go recipe.
