Crispy Potato Leek Pancake with Northwest Smoked Salmon, Creme Fraiche, and Shallots

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  • Serves: 4
  • Cal: 611
  • By: Eric Lenard Husky Den University of Washington, Seattle
Crispy Potato Leek Pancake with Northwest Smoked Salmon, Creme Fraiche, and Shallots

Ingredients

  • 2 large Washington Russet potatoes
  • 8 ounces clarified butter
  • 3 large shitake mushroom caps, cleaned and sliced very thin
  • 1 leek, white only, cut in fine julienne
  • 8 ounces cold smoked salmon sliced in thin sheets
  • 1/4 cup crème fraiche
  • 2 tablespoons minced shallots
  • 2 tablespoons minced chives

Directions

  1. Scrub potatoes with a vegetable brush under cold running water. Peel. Using the shredding blade of a mandoline (slicer) cut the potato into 1/16th inch long shreds. Rinse in three changes of cold water. Drain and pat dry.

  2. In 8-inch nonstick skillet over medium-high heat, heat 1/4 of the butter until very hot but not smok- ing. Add 1/4 of the mushrooms and 1/4 of the leeks in an even layer, then 1/4 of the potatoes in an even layer. Cook until edges are brown, about 3 to 5 minutes. Turn and cook until the second side is nicely browned about 3 more minutes.

  3. Place on a paper towel-lined baking sheet and keep in 250°F oven while preparing the remaining pancakes. Repeat, using 1/4 of butter, mushrooms, leeks, and potatoes for each pancake.

  4. To serve, place on a warmed plate with mushroom/leek side up. Top each pancake with 1/4 of the smoked salmon, 1 tablespoon crème fraiche and 1 rounded teaspoon each shallot and chives.

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