Salmon Rosti (a fishy potato hashbrown)

Rosti is a Swiss type of potato cake made from coarsely grated potato. And, winter is a nice time to grab a can of salmon and make up something warm and tasty. There’s nothing like fish fresh from the pantry when its too cold to go out to the fresh fish shop.  Combine these two ideas and you get Salmon Rosti… and how about a little dill sauce.

Here’s what you’ll need:

  • 1 14 ounce can boneless, skinless wild Alaskan salmon, drained
  • 1/2 cup finely chopped red onion
  • 2 large eggs plus 1 large egg white, lightly beaten
  • 1 tablespoon whole-grain mustard
  • 3 tablespoons chopped fresh dill or 3 teaspoons dried, divided
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 4 cups frozen hash-brown shredded potatoes (about 12 ounces)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon capers, rinsed and chopped
  • 1 teaspoon lemon juice

Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.

Preheat oven to 200°F.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.

Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.


Skillet Potatoes – 1

I know, its not seafood, soup, or salad… but Long Island is definitely known for its potatoes. Boiled, baked, scalloped, fried… it’s a meal in its self. Yes, a ten pound bag of Long Island potatoes, a five pound bag of onions, and two pounds of bacon and I’m ready to fight off the world.

One of my favorite ways to make potatoes is in a nice iron skillet.

So.. here’s the specifics

  •  1 large Long Island potato
  • 1 medium yellow onion
  • 3 rashers thick cut bacon

Dice the bacon and cook in the skillet, once this is under way, dice the onion and toss it in to brown. Grate the potato using the largest of the wholes on the box grater. Once this is shredded, toss it in the skillet.

Cook all this up until the potatoes brown. Now, I like to mince up about half of a poblano pepper and toss it in when I brown the onion.

Potato, onion, bacon, a perfect trinity…

German Potatoe Salad

Well its almost the end of October, and I can’t let the month slip by without writing a little something for my favorite holiday… Octoberfest! Why have one day of holiday when you can celebrate beer for a whole month. With this in mind, lets try a salad that can go either hot or cold, German style potatoe salad

  •  Half a dozen Long Island potatoes
  • 4 slices bacon
  • 1 medium red onion, diced
  • 1/4 cup white vinegar
  • 2 tablespoons water
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • black pepper
  • chopped fresh parsley

Chop the potatoes in to chunks and place them into a pot, and fill with enough water to cover. Sprinkle in some sea salt and bring to a boil, then cook for about 10 minutes, or until tender. Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat. Remember I recommend the thick cut bacon which I get over at Western Beef. Fry until tender. Now I know many people out there like their bacon crisp, and if they want to cook the bacon into burnt offerings then I’m not going to stop them… heathen.

Once the bacon is done, remove it from the pan and set aside.

Now, add diced red onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Toss in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top.

Now I prefer to serve this warm with some pork chops cook in sauerkraut, and a side of red cabbage with apples… and of course a really good beer or two. Prost!