12872 Apple Potato Pancakes with Nova Scotia Smoked Salmon Serves 8 Wed Aug 06 08:09:00 -0700 2008 Wed Jul 08 16:28:39 -0700 2009 Licensed http://www.chow.com/recipes/12872 Wed, 08 Jul 2009 23:28:39 GMT Atlantic salmon is caught in the St. Marys river system, including the LaHave, Medway, Margaree, and Liscomb rivers, traversing a peaceful and picturesque countryside. In order to preserve the catch over the long winter, the technique of cold smoking was developed. The process includes five steps: salt or brine curing, draining, drying, smoking, and cooling. The smoking temperature is maintained between 70° and 90°F [21° and 32°C], and the salmon is essentially raw. The removal of moisture from the fish prevents the growth of bacteria, thus preserving the fish. “Nova-style” lox can be milder in flavor and is usually less salty.

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  • All advance preparation may be found in the ingredient list.
  • Coarsely grate the potatoes, onion, and apples together, using the feed tube of a food processor fitted with a grating disc. Toss together and place in the center of a piece of cheesecloth. Form a bundle and squeeze out as much liquid as possible. The more liquid removed, the crisper the pancakes will be.
  • Add the egg and the egg yolk to the drained potato mixture and stir in the scallions, dill, and salt. Add enough flour to form a smooth, thick batter.
  • Heat some vegetable oil in a heavy skillet. Fry ¼-cup [60-mL] portions of batter in the hot oil, about 2 minutes per side, or until golden and crisp. Drain on paper towels and keep warm.
  • Serve 2 pancakes per person, topped with 1-ounce [30-g] rosettes of smoked salmon. Place 2 tablespoons [30 mL] of crème fraîche at the side.
    • ]]>     http://www.chow.com Arthur L. Meyer 53 Starter 69 1½ pounds [675 g] russet potatoes, peeled and cut in half or to fit into the feed tube of a food processor

    ]]>     54 1 large onion

    ]]>     1 2 small tart apples, peeled, cored, and quartered

    ]]>     1 egg

    ]]>     1 egg yolk

    ]]>     54 2 scallions, white parts only, finely sliced

    ]]>     142 2 tablespoons [30 mL] fresh dill, coarsely chopped

    ]]>     301 1 teaspoon [5 mL] salt

    ]]>     ¼ to ½ cup [60 to 120 mL] all-purpose flour

    ]]>     Vegetable oil, for frying

    ]]>     539 8 ounces [225 g] Nova Scotia smoked salmon

    ]]>     1 cup [240 mL] crème fraîche

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