Although Wolfgang Puck is nice regarded for putting smoked salmon, caviar, and dill-flecked crème fraîche on his fashion designer pizzas, he additionally loves this trio of toppings along with his relatively crispy potato pancakes, a dish he makes frequently while cooking at home. All three garnishes are wonderfully decadent collectively; still, you can miss the smoked salmon or the caviar. Slideshow: Recipes from Wolfgang Puck
Ingredients
1/2 cup crème fraîche or sour cream
1 teaspoon chopped dill
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon snipped chives
2 medium baking potatoes (1 pound), peeled
1 small onion
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon baking powder 1/2 cup vegetable oil
1/2 pound thinly sliced smoked salmon
2 ounces caviar
How to Make It
Step 1
In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve.
Step 2
In a food processor or on a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry.
Step 3
In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 4
In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.
Step 5
Arrange the potato pancakes on a platter. Serve warm, with the dill cream, smoked salmon, and caviar.
Ingredients
1/2 cup crème fraîche or sour cream
1 teaspoon chopped dill
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon snipped chives
2 medium baking potatoes (1 pound), peeled
1 small onion
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon baking powder 1/2 cup vegetable oil
1/2 pound thinly sliced smoked salmon
2 ounces caviar
How to Make It
Step 1
In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve.
Step 2
In a food processor or on a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry.
Step 3
In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 4
In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.
Step 5
Arrange the potato pancakes on a platter. Serve warm, with the dill cream, smoked salmon, and caviar.
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