Ingredients
- 4
large baking potatoes (about 4 pounds), peeled and grated
- Salt
- Freshly
ground white pepper
- 2
Tablespoons plus 2 teaspoons olive oil
- 3/4
cup vegetable oil
- 1
Tablespoon butter
- 1/2
cup minced onions
- 1/2
pound smoked salmon, finely chopped
- 12
large eggs
- 3/4
cup half & half
- 1/4
cup chopped scallions
- 1/4
pound smoked Gouda cheese, grated
Wrap the grated potatoes in a large, clean towel and squeeze out the
excess starch. Unwrap the potatoes and place in a large mixing bowl.
Season the potatoes with salt and pepper. Stir in olive oil and mix
well. Form the mixture into 12 small cakes, each about 3 inches in
diameter and 1 inch thick. In a large nonstick skillet over medium
heat, heat the vegetable oil. When the oil is hot, pan-fry the cakes,
in batches, until golden brown and cooked through, about 4 minutes
on each side. Remove the cakes from the pan and drain on a paper-lined
plate and keep warm.
Pour off the oil and wipe the skillet clean. Melt the butter in the
skillet. When the butter has melted, add the onions. Season the onions
with pepper. Saute the onions until soft, about 2 minutes. Add the
salmon and continue to saute for 1 minute. In a mixing bowl, whisk
the eggs, half & half, and scallions together. Season the mixture
with salt and pepper. Whisk to blend well. Add the egg mixture to
the salmon. Using a plastic spatula, stir the eggs often and cook
until the mixture sets slightly but is still soft, about 7 to 8 minutes.
Cook 2 to 3 minutes longer if firmer eggs are desired. Add the cheese
and cook for about 30 seconds more, then remove from heat. Continue
stirring the mixture until the cheese melts completely. To serve,
top each potato cake with an equal portion of the eggs.
Contact us info@smoked.thesalmon.com.ar

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