RECIPE: Make Seed Kitchen & Bar’s Smoked Salmon and Potato Pancakes
I love entertaining and would be thrilled to be able to offer my guests a dish as delicious as the Smoked Salmon and Potato Pancakes served at Seed. Will the chef share the recipe? — Jason London, Marietta
“The Smoked Salmon and Potato Pancakes have been on the menu for over a decade and have become a staple of Seed’s Sunday brunch menu,” said Seed Kitchen & Bar chef-owner Doug Turbush. “Guests love the playful take on a classic brunch combination presented in a unique way.”
This recipe isn’t terribly difficult to make, but requires a number of components which need to be ready at the same time. It’s an example of a great restaurant dish that is perhaps not so easy to produce at home. The smoked salmon is the only component the restaurant doesn’t make in house.
Seed Kitchen & Bar’s Smoked Salmon and Potato Pancakes
Poaching the eggs 4 minutes results in a soft runny yolk and firm egg white. Poach longer if you prefer your egg yolk cooked more.
- 16 jumbo asparagus spears, woody ends removed
- 1 teaspoon kosher salt
- White vinegar
- 8 eggs
- 1 cup Dill Cream (see recipe)
- 8 Potato Pancakes (see recipe)
- 1/2 pound thinly sliced cold-smoked salmon, divided
- 1 cup Mustard Hollandaise (see recipe)
- Dill sprigs, for garnish
- Blanch asparagus: Line a plate with a paper towel. Make an ice bath by filling a large bowl with ice and cover with water. In a large skillet, bring 1 inch of water to a boil. Add salt and bring water to a boil over medium-high heat. Add asparagus, reduce heat until water is simmering and cover the skillet. Simmer 3 minutes or until asparagus is bright green and crisp-tender. Remove asparagus from boiling water and put into ice bath. When asparagus has cooled, drain on prepared plate and set aside.
- In a medium saucepan, bring 4 inches of water to a boil over medium-high heat and add a splash of vinegar. Bring water to a simmer over medium-low heat. Line a second plate with a paper towel.
- Working with two eggs at a time, crack each egg into a separate small bowl. Use a slotted spoon to stir the simmering water in a clockwise motion until a whirlpool forms. Holding each egg in its bowl as close to the water as you can, gently drop the eggs into the center of the swirling water. Simmer eggs 4 minutes, then use the slotted spoon to remove eggs and drain them on the prepared plate. Repeat with remaining 6 eggs.
- While eggs are poaching, heat an unoiled grill pan over medium-high heat and sear blanched asparagus spears, turning to char lightly on all sides, about 2 minutes total.
- To serve, while eggs are poaching, divide Dill Cream between four serving plates. Add two Potato Pancakes to each plate and divide the smoked salmon between the eight pancakes. Place four asparagus spears between each pair of pancakes. Top each pancake and smoked salmon stack with a poached egg, and top each egg with 2 tablespoons Mustard Hollandaise. Garnish with dill sprigs and serve immediately.
Nutritional information
Per serving: Per serving: 794 calories (percent of calories from fat, 51), 33 grams protein, 53 grams carbohydrates, 7 grams total sugars, 5 grams fiber, 51 grams total fat (22 grams saturated), 561 milligrams cholesterol, 1,493 milligrams sodium.Dill Cream
- 1 cup sour cream
- 1 1/2 tablespoons finely chopped fresh dill fronds
- 1 1/2 teaspoons fresh lemon juice
- 3/4 teaspoon kosher salt
- Pinch ground white pepper
- In a small bowl, whisk together sour cream, dill, lemon juice, salt and pepper. Cover and refrigerate until needed. May be made up to 2 days ahead.
Nutritional information
Per serving: Per tablespoon: 24 calories (percent of calories from fat, 85), trace protein, 1 gram carbohydrates, trace total sugars, trace fiber, 2 grams total fat (1 gram saturated), 7 milligrams cholesterol, 63 milligrams sodium.Potato Pancakes
If not serving immediately, warm oven to 200 degrees and put pancakes on their baking sheet into the oven to stay warm. This recipe makes two more pancakes than you need for four servings. Enjoy in another meal.
- 2 pounds peeled russet potatoes
- 1 large onion
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 5 tablespoons all-purpose flour
- 1 egg
- 2 1/4 teaspoons kosher salt
- Pinch ground black pepper
- Vegetable oil, for sauteing
- Line a large colander with a thin linen or cotton dish towel.
- Using a box grater or the grating attachment on a food processor, grate potatoes and onion and put grated vegetables in lined colander. Add lemon juice and gently toss with your hands. Gather the four corners of the dish towel and twist together to form a pouch. Continue twisting the pouch, tightening until you have squeezed out the liquid from potato and onion mixture. Transfer the drained potatoes and onions to a large bowl.
- In a small bowl, stir together flour, egg, salt and pepper. Add to potato-onion mixture and use your hands to mix together thoroughly.
- Line a baking sheet with paper towels.
- In a large skillet, heat 1/8-inch vegetable oil over medium-high heat. Add 1/2 cup potato-onion mixture and flatten to make a 1/4-inch thick pancake. Repeat, making as many pancakes as will fit in the skillet without crowding. Cook 2 minutes or until golden brown, then turn and cook until second side browns, and potatoes are cooked through, about 3 minutes. Remove pancakes and put on prepared baking sheet to drain. Repeat until all potato-onion mixture is cooked.
Nutritional information
Per serving: Per pancake: 134 calories (percent of calories from fat, 30), 3 grams protein, 21 grams carbohydrates, 1 gram total sugars, 2 grams fiber, 5 grams total fat (1 gram saturated), 16 milligrams cholesterol, 295 milligrams sodium.Mustard Hollandaise
- 1/2 cup unsalted butter
- 1/2 cup champagne vinegar
- 1/2 cup finely chopped shallots
- 1/2 cup finely chopped fresh tarragon
- 3 egg yolks
- 3 tablespoons water
- 1/2 teaspoon kosher salt
- 3/4 teaspoons finely chopped chives
- 1/2 teaspoon whole grain mustard
- Make clarified butter: In a small saucepan over low heat, melt butter without stirring until solids have separated from the fat, about 10 minutes. Remove from heat and let stand 5 minutes. Skim off foam and pour the clear yellow liquid (the clarified butter) into a measuring cup. You will need 1/4 cup plus 2 tablespoons for this recipe. Reserve any extra clarified butter for another use and discard milk solids that settled on bottom of saucepan. Clean saucepan and return clarified butter to the clean saucepan.
- While butter is being clarified, in a second small saucepan over medium-high heat, combine vinegar, shallots and tarragon. Bring mixture to a boil and cook until there is only 2 tablespoons liquid remaining, about 5 minutes. Strain vinegar into a small bowl and discard the shallots and tarragon.
- In the jar of a blender, combine egg yolks, water and salt and run the blender on low speed for 1 minute. Add vinegar and blend 1 minute.
- Heat the clarified butter to 190 degrees. Increase blender speed to medium and slowly add the heated butter to the egg yolk mixture through the hole in the blender cap. When the clarified butter has been incorporated, pour the mixture into a small bowl and stir in chives and mustard. Use immediately.
Nutritional information
Per serving: Per tablespoon: 57 calories (percent of calories from fat, 84), 1 gram protein, 2 grams carbohydrates, trace total sugars, trace fiber, 5 grams total fat (3 grams saturated), 40 milligrams cholesterol, 36 milligrams sodium.From the menu of ... Seed Kitchen & Bar, 1311 Johnson Ferry Road, Marietta; 678-214-6888, eatatseed.com.
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