Free Recipe Smoked Salmon Eggs over Potato Cakes

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Smoked Salmon Eggs over Potato Cakes Recipe

4 lg Baking potatoes; (about 4
-pounds), peeled and grated
Salt
Freshly ground white pepper
2 tb Plus 2 teaspoons olive oil
3/4 c Vegetable oil
1 tb Butter
1/2 c Minced onions
1/2 lb Smoked salmon; finely
-chopped
12 lg Eggs
3/4 c Half and half
1/4 c Chopped green onions; green
-parts only
1/4 lb Smoked Gouda cheese; grated
Garnish: Caviar Hollandaise;
-recipe follows

Smoked Salmon Eggs over Potato Cakes Preparation

EMERIL LIVE SHOW #EMIB12, CREOLE JAZZ BRUNCH Wrap the grated potatoes in a large clean towel and squeeze out the excess starch. Unwrap the potatoes and place in a large mixing bowl. Season the potatoes with salt and pepper. Stir in the olive oil and mix well. Form the mixture into 12 small cakes about 3 inches in diameter and 1 inch thick. In a large nonstick skillet, over medium heat, heat the vegetable oil. When the oil is hot, pan-fry the cakes, in batches, until golden brown and cooked through, about 4 minutes on each side. Remove the cakes from the pan and drain on a paper-lined plate and keep warm. Pour off the oil and wipe the skillet clean. Melt the butter in the skillet. When the butter has melted, add the onions. Season the onions with pepper. Saute the onions until soft, about 2 minutes. Add the salmon and continue to saute for 1 minute. In a mixing bowl, whisk the eggs, half/half, and green onions together. Season the mixture with salt and pepper. Whisk to blend well. Add the egg mixture to the salmon. Using a plastic spatula, stir the eggs often and cook until the mixture sets slightly, but is still soft, 7 to 8 minutes. Cook 2 to 3 minutes longer if firmer eggs are desired. Add the cheese for about 30 seconds, and remove from heat. Continue stirring the mixture until the cheese melted completely. To serve, top each potato cake with an equal portion of the eggs. Spoon the hollandaise over the top and serve warm. Yield: 12 servings by molony <molony@scsn.net> on Feb 28, 1998

Cooking Temperature:

Recipe Serves: 1

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