Smoked Salmon On Potato Puffs Recipe
crème fraîche, lemon, fines herbs
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Ingredients
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Potato puffs
Topping and garnish
Method
Potato puffs
- 1
- 2
Dry and mash
Drain potatoes thoroughly and return to the hot pot for 1 minute to dry off excess moisture. Pass potatoes through a ricer or mash until very smooth. Spread on a baking sheet to cool slightly (5 minutes).
- 3
Incorporate butter, flour, and yolks
Work cold cubed butter into the warm potato until incorporated. Add the tablespoon of flour, salt, and pepper and mix. Stir in the 2 egg yolks until a soft, slightly sticky dough forms. Chill the mixture for 15–20 minutes to firm up slightly, making it easier to shape.
- 4
Form and fry
Heat vegetable oil in a heavy skillet over medium-high heat to about 350°F (175°C) — oil should shimmer but not smoke. Using two spoons or a small ice-cream scoop, form 16 small puffs (about 1 tablespoon each). Fry in batches, avoiding overcrowding, until golden-brown and crisp on all sides, about 2–3 minutes per side. Transfer to a paper-towel–lined tray and season lightly with sea salt while still hot.
Topping and garnish
- 5
Prepare crème fraîche mixture
In a small bowl, combine the crème fraîche with 1 teaspoon lemon zest and 1 tablespoon lemon juice. Fold in the finely chopped fines herbs (reserve a pinch for finishing). Season with sea salt and freshly ground black pepper to taste. If the crème fraîche is very thick, you can thin slightly with up to 1 tablespoon cold water to make it easy to dollop.
- 6
Assemble
Place each warm potato puff on a serving platter. Top each puff with about 1 teaspoon of the herb crème fraîche. Drape or fold a 1/2 ounce slice of smoked salmon over the crème fraîche on each puff (total ~8 oz used). Scatter a few capers over the salmon if using, and finish with a small sprig of dill and the reserved pinch of fines herbs.
- 7
Finish
Right before serving, squeeze a few drops of fresh lemon juice over the assembled puffs and grind a little fresh black pepper over the top. Serve warm as an appetizer — each puff is best eaten within 10 minutes of frying to keep the contrast of hot crisp potato and cool crème fraîche and salmon.