recipes

Smoked Salmon Potato Tartines with Herbed Crème Fraîche

Makes 4 tartines

Voir la recette

Smoked Salmon Potato Tartines with Herbed Crème Fraîche

Makes 4 tartines

Makes for an impressive appetizer!

Nutritional information per tartine:Calories 167 (55% from fat)
carb. 14g
pro. 4g
fat 10g
sat. fat 6g
chol. 28mg
sod. 342mg
calc. 17mg
fiber 1g
  1. Smoked Salmon Potato Tartines with Herbed Crème Fraîche-1
  1. Smoked Salmon Potato Tartines with Herbed Crème Fraîche-1

Ingrédients

  • 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

  1. Peel potatoes and shred on the large holes of
  2. a box grater. Soak in a bowl of cold water and
  3. drain when water turns cloudy. Repeat this 2 to
  4. 3 more times, or until water stays clear. Squeeze
  5. dry using a clean dish towel or paper towels,
  6. and season with ½ teaspoon of salt. Sweat the
  7. shredded potatoes for a few minutes; the salt will
  8. draw out additional moisture. Then squeeze dry
  9. one more time, really well – the drier the better.
  10. Season with black pepper.
  11. Preheat the Cuisinart® Sandwich Maker. Brush
  12. the plates with melted butter. Carefully pack
  13. the shredded potatoes into each well of the
  14. preheated Sandwich Maker; the wells will be
  15. indistinguishable and it will look like one even
  16. layer. Use firm pressure to close lid; lock and
  17. cook for 10 minutes. Open the lid and brush
  18. the tops of each tartine with a little more melted
  19. butter. Lock and cook for an additional 5 minutes,
  20. or until the tartines are perfectly browned and
  21. crispy. Meanwhile, mix crème fraîche with
  22. chopped herbs of choice, lemon zest and pinch
  23. of salt. Carefully remove tartines with a heatproof
  24. silicone spatula. Divide the salmon among the
  25. tartines, dollop each with the herbed crème
  26. fraîche, and garnish with extra chopped herbs.
  27. Serve warm.

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