Oh My Health

Smoked Salmon Potato Tartine

All the flavours in this dish — smokiness of the salmon, saltiness of the capers, tangy goat cheese, creamy egg and sharp red onion — work wonders together.

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Smoked Salmon Potato Tartine

All the flavours in this dish — smokiness of the salmon, saltiness of the capers, tangy goat cheese, creamy egg and sharp red onion — work wonders together.
Course Main Course
Cuisine French
Keyword fish, healthy
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 1
Calories 496kcal

Equipment

  • Grater
  • Skillet

Ingredients

  • Potato Tartine:
  • 1 large russet potato peeled and grated lengthwise
  • 2 tablespoons clarified butter or other neutral flavoured oil
  • kosher salt
  • freshly ground black pepper
  • Toppings:
  • 4 ounces soft goat cheese at room temperature
  • 1 1/2 tablespoons finely minced chives
  • 1/2 garlic clove finely minced
  • zest of half a lemon
  • thinly sliced smoked salmon
  • 2 tablespoons drained capers
  • 2 tablespoons finely chopped red onion
  • 1/2 hard boiled egg finely chopped
  • finely minced chives for garnish

Instructions

  • Assemble Toppings: Combine goat cheese, lemon zest, and garlic in small bowl. Season with salt and pepper to taste. Gently stir in fresh chives. Set aside.
  • Season the chopped red onion and hard-boiled egg with salt.
  • Prepare Potato Tartine: Working quickly (as the potato will quickly begin to oxidize), grate the potato (lengthwisinto a large using the large holes of a grater. Squeeze the potatoes over the sink to remove any excess liquid. Season generously with salt and pepper and toss.
  • Heat clarified butter in a 8-10 inch non-stick skillet over medium-high heat. Once hot, add the grated potato and shape roughly, using a spatula, into a large circle.
  • Press on the mixture with the back of a spoon to compact it, cover and cook gently for 8-10 minutes or until the bottom is golden brown.
  • Flip carefully to other side and cook for another 8-10 minutes or until golden brown and crispy.
  • Remove to cooling rack and allow to cool until barely lukewarm or room temperature.
  • Assemble Tartine: Once potato cake has cooled, spread the goat cheese mixture on the top. Layer the smoked salmon directly over this and sprinkle with the red onion, hard-boiled egg, and capers. Garnish with freshly chopped chives. Cut into wedges and serve immediately.
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