Can anyone give me a recipe for potato salad w/ smoked salmon?

Answer 1

Potato and Smoked Salmon Salad
2 lbs. potatoes, peeled

1/2 C. bottled oil & vinegar salad dressing

1 T. fresh ginger, minced (or 1 t. freshly ground pepper)

1/4 C. fresh dill, chopped

3 C. tender-crisp cooked peas, asparagus or broccoli, chopped

4 oz. thinly sliced smoked salmon, cut into strips

1/2 lb. Bibb lettuce, 2 or 3 heads, trimmed

Bring a large pot of water to boiling over high heat. Meanwhile cut potatoes into 1/4-inch slices. Add potato slices to boiling water; return to boiling and simmer 5 minutes or until tender, but firm. Drain potatoes and add the bottled dressing while they're hot. Set aside.

In a large bowl, combine ginger or pepper, dill and the peas or chopped vegetables. Gently stir in the potatoes and dressing with the smoked salmon. Arrange on Bibb leaves to serve.

6 servings.

this is my favourite

Smoked Salmon with Caviar on a Crisp Potato Pancake
From chef and author Wolfgang Puck
1996

Ingredients

3 potatoes, peeled and grated
1/4 lb. (1 stick) butter, melted
1/2 c. sour cream
3 shallots, minced
5 sprigs fresh dill, chopped
juice of 1/2 lemon
smoked salmon, thinly sliced
1/2 bunch fresh chives, chopped
olive oil
3 oz. caviar (optional)

Directions

Toss grated potatoes in 1/4 lbs. (1 stick) melted butter. Season with salt and freshly ground pepper.

Heat 2 nonstick pans over high heat until nearly smoking. Add 2 teaspoons olive oil to each pan. Divide potatoes evenly to each pan and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saut'e until almost golden brown. Use a spatula to check the underside of the pancakes. Turn pancakes over and cook other side until golden.

Remove pancakes from pans and warm in 425 F oven for a few minutes.

To prepare dill cream:
In a bowl, mix together shallots, dill, sour cream, and lemon juice. Season with salt and pepper. Mix well.

To serve: Remove pancakes from oven. Spread dill cream over top. Cover with slices of smoked salmon. Garnish with caviar and chives. Cut into desired portions and serve immediately.

Answer 2

Potato and Smoked Salmon Salad

2 lbs. potatoes, peeled
1/2 C. bottled oil & vinegar salad dressing
1 T. fresh ginger, minced (or 1 t. freshly ground pepper)
1/4 C. fresh dill, chopped
3 C. tender-crisp cooked peas, asparagus or broccoli, chopped
4 oz. thinly sliced smoked salmon, cut into strips
1/2 lb. Bibb lettuce, 2 or 3 heads, trimmed

Bring a large pot of water to boiling over high heat. Meanwhile cut potatoes into 1/4-inch slices. Add potato slices to boiling water; return to boiling and simmer 5 minutes or until tender, but firm. Drain potatoes and add the bottled dressing while they're hot. Set aside.

In a large bowl, combine ginger or pepper, dill and the peas or chopped vegetables. Gently stir in the potatoes and dressing with the smoked salmon. Arrange on Bibb leaves to serve.

Answer 3

You can easily substitute salmon for the trout in this recipe:

POTATO SALAD WITH SMOKED TROUT AND FRESH HERBS
Can be prepared in 45 minutes or less.
2 pounds small new potatoes
1/3 cup dry vermouth
2 large shallots, minced
2 tablespoons white-wine vinegar
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 pound smoked trout, flaked
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh chervil
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon leaves

In a steamer set over boiling water steam the potatoes, cut into 3/4-inch pieces, covered, for 8 to 10 minutes, or until they are tender. While the potatoes are cooking, in a small bowl whisk together the vermouth, the shallots, the vinegar, and the lemon juice. Transfer the potatoes to a bowl, toss them with the vermouth mixture, and let them cool to room temperature. Add the oil, the smoked trout, the herbs, and salt and pepper to taste and toss the salad gently.

Serves 6.
Gourmet
July 1993

Answer 4

1 ½ pounds assorted fingerling potatoes, washed and boiled

(any combination of Rose Fin, Ossiette, or Russian Banana)

2 scallions or sweet knob onions, thinly sliced on a bias

2 Tablespoons, crème fraîche

1 lemon, juiced

1 teaspoon of lemon zest, finely minced

1 teaspoon of orange zest, finely minced

¼ pound baby arugula, washed well

1 pound smoked salmon (available in gourmet markets)

1 ounce caviar or fish roe for garnish (optional)

Cook potatoes by placing in a pan of cold water to cover. Bring to a boil and cook until just soft. Drain and cool potatoes. Mix the lemon juice, citrus zests and scallions into the crème fraîche. Add this mixture to potatoes, tossing to cover potatoes evenly. Toss in arugula. Add salt and pepper to taste.

Answer 5

This salad is delicious with just about anything grilled, and always tastes best outdoors!
INGREDIENTS:
3 pounds potatoes, cooked until just tender, cubed, cooled
5 or 6 hard cooked eggs, cooled, coarsely chopped
1/4 to 1/2 cup chopped red onion
1/4 to 1/2 cup chopped celery, optional
thinly sliced tomatoes and cucumber, for garnish, optional
.
Dressing:
3/4 cup mayonnaise (a little more or less, as desired)
1 to 2 tablespoons prepared mustard
salt and pepper to taste
PREPARATION:
Combine potatoes, egg, onions, and celery. Stir in mayonnaise, mustard, and salt and pepper to taste. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)
Top with thinly sliced tomatoes and cucumber, if desired.

Smoke Salmon
2 large salmon fillets
Zest and juice of 2 to 3 limes
1 tablespoon chopped fresh thyme leaves*
1 teaspoon coarsely ground black pepper
1 teaspoon coarse or coarse sea salt**
1 to 2 tablespoons extra-virgin olive oil (depending on size of fillets)
1 lime for finish
Coarse or Sea salt

* I use whatever fresh herbs that I have at the moment. I've also used lavender and it was great!

** The coarse salt or sea salt is fabulous on the salmon.

BRINE: 2 1/2 tablespoons plain salt (without iodine) to 1 cup water.
Rinse the salmon steaks in cold water. Prepare a salt-water brine of 2 1/2 tablespoons plain salt to 1 cup of water, using approximately 1 quart of water; heat to just lukewarm. Add salt and stir until dissolved. Add warm salt water to approximately 4 quarts cold water (I use my sink as a bowl for this step). Place salmon, skin side down, in brine at for 20 minutes (make sure the fish is entirely covered by the brine).

After 20 minutes, gently remove salmon from brine and lightly rinse both sides with cold water to remove all traces of salt; gently pat dry with paper towels. Let salmon air dry on wire racks for at least 2 hours (this causes a "pellicle" - a tacky glaze on the fish to form. This indicates that it is ready for the smoking process).

Prepare your smoker according to manufacturer's directions. I have an electric smoker and I like to use either alder or cherry wood. Smoking temperature of your smoker should be between 200 to 225 degrees F. (no higher). The easiest way to help keep the temperature low, is to almost close down the vents. Do not raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside every time you do). Monitor your temperature of your smoker during the smoke time.

Smoking the Salmon: Place salmon fillets (skin side down) on sheets of aluminum foil and cut the foil around the fillets approximately 1/4-inch bigger (this keeps the fillets from sticking to the racks in the smoker). I also spray the racks with vegetable oil (makes for easier cleaning).

Grate the zest from the limes then squeeze the juice. In a small bowl, combine lime zest, lime juice, thyme (or other herbs), pepper, salt and olive oil; stir to mix. Rub the seasoning mix on the salmon fillets; coating them well.

Place salmon fillets (with the aluminum foil) on the oiled smoker rack. Smoke until a meat thermometer registers an internal temperature of 140 degrees F. in thickest part of salmon (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed - you don't want an overcooked and dried out salmon. I prefer a moist salmon and not dried out.) Remove salmon fillets from smoker.

Cut extra lime in half and squeeze over cooked salmon fillets. Sprinkle lightly with more coarse salt. Serve salmon either warm, cool, or chilled (refrigerate until ready to serve). If making ahead, cover airtight and refrigerate up to 3 days.