Monday, December 22, 2014

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Recipe: Crispy Beet and Potato Cakes with Smoked Salmon and Dill Sour Cream

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TWC News: Crispy Beet and Potato Cakes with Smoked Salmon and Dill Sour Cream
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SERVES:
4 as appetizer

INGREDIENTS:
3 cups of peeled or unpeeled potato, grated
1 cup peeled beet, grated
1/4 cup sweet onion, grated
1 large egg
2 tablespoons flour
1/3 - 1/2 cup sour cream
3 tablespoons fresh chopped dill (see hints below)
4-6 ounces sliced smoked salmon
salt and pepper to taste
vegetable oil as needed

PROCEDURE:

Peel and grate 1 cup of raw beet and 3 cups of potato into a large mixing bowl. (Use the coarse grater side of a box grater)

Then grate about 1/4 cup sweet onion into the mix. Add the egg, two tablespoons flour, and a little salt and pepper and toss to combine.

Next, add a splash of vegetable oil to a large heavy bottomed nonstick pan on medium to medium high heat and use a lightly packed 1/3 cup measure to add the grated potatoes and beets. Use a spatula to press them down into 1/4-1/2 inch thick cakes.

Cook those along on the first side for a few minutes, until they're golden brown, and then carefully flip them over to finish cooking through on the second side.

Add a little more oil to the pan as you need to and, once you're happy with the cakes, keep them warm in a low temperature oven by placing them onto a cooling rack on top of a baking tray and placing that into the oven while you finish everything up.

You should end up with 8 beet and potato cakes. At some point, combine 1/3-1/2 cup sour cream with three tablespoons fresh chopped dill and mix it up.

Serve the crispy cakes on plates with sliced smoked salmon and dill sour cream on top.

HINTS:

Be careful handling and grating the beets....the juice will stain anything it comes in contact with.

Add a little horseradish to taste to the dill sour cream if you like.

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