Sunday Brunch: Smoked Salmon Sandwich with Asparagus Tartar

    
Sunday. Thank goodness for days like this. The alarm clock stashed away for another day, the coffee set to start later than usual and the calendar is empty. Blank. I usually put an X across these days because they're meant for slowing down and catching up. I take a zen-like approach to the day and do things when I feel like doing them. Simple Sundays.

We have our routines on weekends. Simple routines. They stay constant by changing. Coffee and pastry made the day before and talks about life and dreams. Both kinds. And when the morning light opens up for the day, I head to the market and shop. Groceries, fresh herbs and produce. Sunday love.
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Holiday Party Bites: Smoked Salmon Spread and Bacon-Wrapped Stuffed Dates

During the holidays we're all pressed for time. Each day seems to be busier than the last and we're torn in a thousand directions. That applies to holiday parties, especially the ones we're hosting. With commitments extended deep, sometimes we're left with a brief window of opportunity prior to our guests arriving. That window is drawing tighter and tighter.


If it's one of the lucky nights we merely need to freshen up and head out for a night of holiday festivities and banter at a friend's house. And yes, they'll be plenty of moments just like this in the next couple of weeks. But what if you have a few people dropping in for a cocktail and snack and you only have an hour to spare?

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Crispy Potato Cakes

Nothing fills my senses quicker than a delicious potato cake! Part onion pancake, part latke. All parts heaven. I make them both salty and crispy on the outside and warm and smooth on the inside. A combination of flavours both delicate and flavourful.

This particular potato cake is made with chives and shallots. When I make these I make a big batch because we love them and they play well with so many different foods. I've used this potato cake with both beef tenderloin and with eggs and smoke salmon.

I first came across potato cakes years ago when I was flipping through a book by Australian chef Bill Granger. He's famous down under for his eggs, potato cakes and countless other dishes that have done the rounds in Sydney. I play off of that recipe and make my own version here.

Tonight I served the cakes with smoked salmon and a mustard vinaigrette drizzle. Full of freshness with chives and a splash of lemon juice.

This is a recipe for Potato Cakes with Smoke Salmon and Mustard Drizzle.


Potato Cakes:


Serves: 4

The Goods:
3 large potatoes
2 tbsp. chopped chives
2 tbsp. chopped shallots
1 tbsp. melted butter
1 lg. egg white
1/4 cup Extra-Virgin olive oil
1 tsp. lemon juice
kosher salt & pepper

Mustard Vinaigrette Drizzle:
3 tbsp. Dijon mustard
2 tsp. sugar
2 tbsp. vinegar
1/4 cup canola oil

Smoked Salmon: to serve



The Prep:
1. Grate the potatoes and squeeze out any excess liquid. Put the potato in a mixing bowl and add the chives and shallots, melted butter, egg white and salt & pepper.
2. Heat the oil in a large pan over med-high heat. Add 1-2 tbsp. of potato mixture and fry until golden on both sides. Drain on paper towel and keep warm in 300 degree oven until the batch is made.
3. Meanwhile, whisk the mustard, sugar, vinegar and salt together in a bowl until the sugar has dissolved and then whisk in the oil in a slow and steady stream.
4. Put two potato cakes in a plate and top with smoked salmon and a drizzle of mustard dressing.

Crispy Potato Cakes with Smoked Salmon and Mustard Drizzle