I’ll be the first to admit that, if given the opportunity or the choice, I like going out to eat. I work in a kitchen for a living and I don’t always want to create a meal when I get home. Now I’m not talking fast food, I’m talking pick from the list of local or sometimes not so local restaurants and let’s go eat some real food.
I’ve said it in the past and I’ll say it again, I consider myself a foodie. My husband is right along with me when it comes to these suggestions and so the debate begins. Where are we going to go or what style of cuisine are we looking to dive into?
I know some of you will say we’re crazy and ask doesn’t that break the bank? I look at it this way, it’s just the two of us (for now) and we like to eat different food made by different chefs. I would also consider it research, I always get new ideas and can really get a chance to taste new ingredients. Oh, the chef’s life.
The bonus to all of this, especially for my husband, is that if I find something I like or want to recreate in the kitchen at work I always do a test run at home. Sometimes this can be disastrous or sometimes I need to invite everybody over to help taste test the new dish. Simple or not I always like to give things a try.
This past spring we were celebrating a birthday in the family and of course we like to celebrate in style. What did we do? We went to a fancy restaurant, one we have never been to, of course, and one that looked to have a fantastic menu. Well it turned out to be pretty delicious.
My husband got to enjoy one of his favorite things, smoked salmon, quickly spotting it on the menu and my guess is that if I wasn’t there he might have ordered it for all three courses. He enjoyed it as an appetizer. Smoked Salmon beautifully laid over a bed of greens on top of a crispy potato pancake and topped with a horseradish creme fraiche. I’m pretty sure he was in heaven.
Not only does my husband love smoked salmon but so do the customers at work. My lightbulb was shining on full blast, I’m surprised nobody went blind. I had to taste this dish. I took mental notes, including pictures, and my wheels started turning.
The first question some of you might have is, isn’t that considered copying? So the debate begins. It’s an idea, an idea with food. I know I will never be able to exactly replicate this dish the way it tasted in this restaurant and I also do know that there is a possibility this isn’t the first chef to make this dish. The elements are a classic combination and the chef’s presentation? Beautiful. This is how things work in the culinary world, you make dishes to inspire others. You want others to replicate your masterpiece or at least attempt to.
You will find below my attempt at this stylish, delicious and oh-so-fancy smoked salmon ‘salad.’ Giving it your own twist or using your favorite ingredients instead of what’s listed below will only make this dish better. I suggest to not be afraid of the horseradish, it compliments all of the other ingredients nicely, adding a bite and complexity you can’t get without it.
Smoked Salmon & Greens with Crispy Potato & Horseradish Cream
Serves: 2
Ingredients:
1 potato, coarsely grated
1/2 tablespoon flour
1/4 – 1/2 cup vegetable oil, for frying
8 ounce package smoked salmon, pre-sliced
2 servings of greens such as frisee, baby spinach or arugula
1/2 cup sour cream
1 tablespoon freshly grated horseradish
Salt & pepper to taste
1/4 cup capers, drained form liquid
1/4 cup red onion, finely diced
• Heat the oil on medium-high heat in a small fry pan. In a small bowl, toss together the grated potato along with the flour and a pinch of salt and fresh black pepper. Once the oil is hot, using a 1/4 cup measuring cup scoop some of the potato mixture and place into the pan, immediately flatten out to create a ‘pancake.’ Fry until golden brown and crispy, about 2-3 minutes. Adjust the heat to prevent burning. Flip and repeat. Let drain on paper towel to remove excess oil, sprinkle with a small pinch of salt when removed from the pan. Repeat until all of the potato mixture is cooked.
• In a separate small bowl, combine the sour cream, fresh horseradish, a pinch of sat and freshly ground black pepper. Mix until well combined and taste for seasoning. Set aside.
• Lay a crispy potato pancake on the plate. Top with a handful of greens. Carefully lay 2-3 slices of smoked salmon over the greens. Drizzle or dollop with the horseradish cream. Sprinkle the onion and the capers over the top with desired amount. Enjoy!
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
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