Chef Bihi Sour Potato with Smoked Salmon
Are you looking for a dish that will impress your guests during festive gatherings? This sour potato with smoked salmon recipe brings together unique flavors and textures that are sure to delight. With the perfect balance of creamy, tangy, and smoky tastes, it’s a dish that celebrates culinary creativity and sophistication. Ready to try something extraordinary?
Recipe Information
- Servings: 4
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
- Difficulty: Intermediate
Ingredients
- 20 small fingerling potatoes
- 6 slices of smoked salmon
- 1 package of rice paper (spring roll wrappers)
- 1 package of nori sheets
- 300 g Isigny sour cream
- 2 limes
- 1 bunch of dill
- 200 g salmon roe
- 30 g finger lime
- 1 kaffir lime
- 200 g unsalted farm butter
- Fleur de sel (to taste)
- 1 small box of bronze fennel
- 1 pastry bag
Instructions
- Bring water to a boil and cook the potatoes until tender.
- Melt the butter with the zest of the kaffir lime and coat the cooked potatoes in it.
- In a hot fryer, puff the rice paper sheets (like crackers) and set them on a tray lined with parchment paper to absorb excess oil.
- Blend the nori sheets until powdered and sprinkle the powder over the rice chips using a small sieve.
- Whip the sour cream in a mixing bowl until creamy, similar to whipped cream.
- Chop the dill and mix it into the sour cream along with the zest and juice of half a lime.
- For plating, remember to add the finger lime, fennel, salmon roe, and the smoked salmon.
Notes
When zesting the lime, stop when you reach the white part. Only the green/yellow zest should be used; grating the white part can cause bitterness.
Recipe Tips
- For an extra touch of flavor, consider adding a bit of lemon juice to the sour cream.
- Feel free to adjust the seasoning with more dill or lime juice according to your taste preferences.
- Presentation matters—arrange the components artfully for a beautiful plate.
Nutritional Information
Each serving contains approximately 350 calories, 25g of fat, 18g of protein, and 20g of carbohydrates.
Frequently Asked Questions
Can I use other types of potatoes?
Yes, any small, waxy potatoes work well for this recipe.
Can the recipe be made in advance?
While it’s best served fresh, you can prepare the components in advance and assemble before serving.
What can I replace the smoked salmon with?
Smoked trout or even grilled chicken can be great alternatives.
Are there vegetarian options for this dish?
Yes, you can replace the salmon with avocado and add more vegetables for flavor.
How should I store leftovers?
Store leftover components separately in airtight containers in the refrigerator for up to two days.
