Travel Reference
In-Depth Information
25
Salmon Tartare
with Potato Croquette
A crispy potato cup provides the perfect balance for the
lush flavors of this elegant, raw salmon preparation. And it
looks spectacular, too.
SALMON TARTARE
½ pound fresh salmon fillet,
minced very fine
2 shallots, minced
2 teaspoons lemon zest
TARTARE
Mix all ingredients, except lemon juice. Season with
salt and pepper. Keep in the refrigerator until just be-
fore serving, and then add lemon juice to taste. (Can be
prepared up to 8 hours before serving.)
½ teaspoon Dijon mustard
1 tablespoon capers, rinsed and
chopped
½ bunch chives, chopped
½ cup extra virgin olive oil
Fresh lemon juice to taste
CROQUETTES
Bake potatoes until tender. Using an oven mitt and
large spoon, remove potato flesh from skin while still
warm. Run potatoes through food mill or potato ricer
one at a time into a large bowl.
POTATO CROQUETTES
4 Idaho potatoes
1 tablespoon unsalted butter,
diced
2 egg yolks
2 tablespoons crème fraiche or
sour cream
Thoroughly mix in butter, egg yolks, and crème fraiche.
Season with salt and pepper. Let it cool.
Kosher salt and freshly ground
white pepper
¾ cup all-purpose flour
2 whole eggs, beaten
When completely cooled, use a small scoop or your
hand to make 1-inch balls of the potato dough. Make
a small indentation on the top with your thumb. Dip
each ball in the flour, then the beaten egg, then the
panko breadcrumbs. Place on a cookie sheet lined with
waxed paper, cover loosely and chill. (Recipe can be
prepared to this point up to 24 hours before cooking.)
¾ cup panko or other finely
ground breadcrumbs (panko
can be found in Asian
markets)
GARNISH
¼ cup crème fraiche (or sour
cream) mixed with 1
teaspoon lemon juice
Sprigs of chervil, chives, or
parsley
