SMOKED SALMON POTATO TARTINES WITH HERBED CREME FRAICHE
Ingredients
- 2russet potatoes
- ½teaspoon salt, plus a pinch
- ¼teaspoon freshly ground black pepper
- 1tablespoon butter, melted
- ¼cup crème fraîche
- 1tablespoon chopped fresh chives, dill,
- or tarragon, plus more for garnish
- ½teaspoon lemon zest
- 2ounces smoked salmon, thinly sliced
Preparation
- Peel potatoes and shred on the large holes of
- a box grater. Soak in a bowl of cold water and
- drain when water turns cloudy. Repeat this 2 to
- 3 more times, or until water stays clear. Squeeze
- dry using a clean dish towel or paper towels,
- and season with ½ teaspoon of salt. Sweat the
- shredded potatoes for a few minutes; the salt will
- draw out additional moisture. Then squeeze dry
- one more time, really well – the drier the better.
- Season with black pepper.
- Preheat the Cuisinart® Sandwich Maker. Brush
- the plates with melted butter. Carefully pack
- the shredded potatoes into each well of the
- preheated Sandwich Maker; the wells will be
- indistinguishable and it will look like one even
- layer. Use firm pressure to close lid; lock and
- cook for 10 minutes. Open the lid and brush
- the tops of each tartine with a little more melted
- butter. Lock and cook for an additional 5 minutes,
- or until the tartines are perfectly browned and
- crispy. Meanwhile, mix crème fraîche with
- chopped herbs of choice, lemon zest and pinch
- of salt. Carefully remove tartines with a heatproof
- silicone spatula. Divide the salmon among the
- tartines, dollop each with the herbed crème
- fraîche, and garnish with extra chopped herbs.
- Serve warm.
