Name: Restaurant Aleksandars Hashbrown Salmone Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 cups russet potatoes, peeled and grated; 0.25 cups yellow onion, finely grated; 2 tbs all-purpose flour; 1 each large egg, beaten; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups vegetable oil (for frying); 1 tbs butter (optional, for crisping); 6 oz smoked salmon, thinly sliced; 0.5 cups creme fraiche; 2 tbs fresh dill, finely chopped; 1 each lemon, zested and juiced; 2 cups arugula (rocket), lightly dressed or plain; 2 each lemon wedges (for serving); 2 tsp capers (optional); 0.25 tsp freshly ground black pepper; 1 cups tomato juice; 1 oz vodka; 1 tsp prepared horseradish (or to taste); 1 tsp Worcestershire sauce; 0.5 tsp hot sauce (like Tabasco); 0.5 tbs lemon juice; 0.25 tsp celery salt; 0.125 tsp black pepper; 0.5 tsp smoked paprika (for rim or dust)

Method

Hashbrowns

Prepare potatoes

Peel and grate the russet potatoes using the large holes of a box grater. Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze vigorously to remove as much liquid as possible. Transfer to a bowl.

Combine ingredients

Add the finely grated onion, flour, beaten egg, salt, and black pepper to the drained potatoes. Mix gently until combined. The mixture should hold together when pressed; if too wet, add up to 1 additional tablespoon of flour.

Form and fry

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and, if using, butter to the pan and let it heat until shimmering. Scoop about 1/3 cup of the potato mixture per hashbrown and flatten into 3-4 inch rounds. Place in the pan without crowding. Fry 3-4 minutes per side, pressing gently with a spatula, until deep golden and crisp. Reduce heat slightly if browning too quickly. Transfer finished hashbrowns to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest.

Smoked Salmon & Toppings

Make dill crème fraîche

In a small bowl, combine the crème fraîche, chopped dill (reserve a pinch for garnish), 1 teaspoon lemon zest, 1 teaspoon lemon juice, and a pinch of salt and pepper. Taste and adjust lemon, dill, or salt to preference.

Assemble each plate

Place 2 hot hashbrowns on each plate (for 2 servings) or stack 1 large hashbrown per serving. Spoon about 2 tablespoons of the dill crème fraîche onto each hashbrown and spread lightly. Drape 3 oz (approx. half the smoked salmon portion per serving) of smoked salmon over the crème fraîche. Add a small handful (about 1 cup) of arugula beside or on top of the salmon, dress lightly with a squeeze of lemon juice if desired. Sprinkle reserved dill, capers (if using), a little lemon zest, and a grind of black pepper over the salmon. Serve with lemon wedges.

Bloody Mix & Garnish

Mix the house bloody

In a cocktail shaker or stirring glass, combine tomato juice, vodka, prepared horseradish, Worcestershire sauce, hot sauce, lemon juice, celery salt, black pepper, and smoked paprika. Stir or roll gently to combine (do not vigorously shake if you want to avoid foam). Taste and adjust seasoning or hot sauce to preference. Chill briefly or serve over ice in a short glass alongside the dish.

Serve

Plate the hashbrowns topped with smoked salmon and dill crème fraîche, add dressed arugula and lemon wedges. Pour the bloody mix into a small glass to accompany the plate or offer as a house drink. Garnish the drink with a lemon wedge or a sprig of dill if desired.