Serve with Schramsberg J. Schram
Ingredients
Country Mashed Potatoes
- 6 medium sized potatoes, peeled, cooked till soft and mashed or passed through fine sieve
- 4 tablespoons melted butter
- 1/4 cup sour cream
- salt and pepper to taste
- Combine all ingredients, set aside.
Potato Cakes
- 2 cups country mashed potatoes
- 2 eggs, beaten
- 2 tablespoons sour cream
- 1/4 cup fine diced sweet onion (scallions will do)
- 1/8 teaspoon dried dill (1 tbsp fresh)
- 1/8 teaspoon salt and pepper, or to taste
- smoked salmon
- vegetable oil, canola oil or cooking spray for pan
Sparkling Cucumber Emulsion
- 1 English cucumber, very thinly sliced
- Sea salt
- 1/4 cup sparkling wine
- touch of honey
Preparation
Potato Cakes
- Make mashed potatoes.
- Combine first 6 ingredients and mix well, depleting any large lumps.
- Heat griddle or cast iron skillet to medium high. Season the pan with a thin layer of oil so cakes will not stick.
- Drop mixture by heaping tablespoonful onto pan and cook till golden brown.
- Flip and repeat cooking process till golden on both sides (approx.2-3 minutes per side).
- Transfer to serving plate.
- Top cakes with smoked salmon and cucumber emulsion.
Sparkling Cucumber Emulsion
- Place cucumbers on tray and sprinkle with sea salt. Let sweat for at least 30 minutes.
- Pat dry and place in food processor or blender.
- Pulse cucumbers while adding sparkling wine, 1 teaspoon at a time till frothy. Add in touch of honey to taste and pulse.
- Spoon onto plate as sauce for potato cakes.
Submitted by Sylvia Harrelson Camp Schramsberg August 2005