4 lg Baking potatoes; (about 4
-pounds), peeled and grated
Salt
Freshly ground white pepper
2 tb Plus 2 teaspoons olive oil
3/4 c Vegetable oil
1 tb Butter
1/2 c Minced onions
1/2 lb Smoked salmon; finely
-chopped
12 lg Eggs
3/4 c Half and half
1/4 c Chopped green onions; green
-parts only
1/4 lb Smoked Gouda cheese; grated
Garnish: Caviar Hollandaise;
-recipe follows
EMERIL LIVE SHOW #EMIB12, CREOLE JAZZ BRUNCH
Wrap the grated potatoes in a large clean towel and squeeze out the excess
starch. Unwrap the potatoes and place in a large mixing bowl. Season the
potatoes with salt and pepper. Stir in the olive oil and mix well. Form the
mixture into 12 small cakes about 3 inches in diameter and 1 inch thick. In
a large nonstick skillet, over medium heat, heat the vegetable oil. When
the oil is hot, pan-fry the cakes, in batches, until golden brown and
cooked through, about 4 minutes on each side. Remove the cakes from the pan
and drain on a paper-lined plate and keep warm. Pour off the oil and wipe
the skillet clean. Melt the butter in the skillet. When the butter has
melted, add the onions. Season the onions with pepper. Saute the onions
until soft, about 2 minutes. Add the salmon and continue to saute for 1
minute. In a mixing bowl, whisk the eggs, half/half, and green onions
together. Season the mixture with salt and pepper. Whisk to blend well. Add
the egg mixture to the salmon. Using a plastic spatula, stir the eggs often
and cook until the mixture sets slightly, but is still soft, 7 to 8
minutes. Cook 2 to 3 minutes longer if firmer eggs are desired. Add the
cheese for about 30 seconds, and remove from heat. Continue stirring the
mixture until the cheese melted completely. To serve, top each potato cake
with an equal portion of the eggs. Spoon the hollandaise over the top and
serve warm.
Yield: 12 servings
Yields
1 Servings