YIELD: 4 servings
2 large Washington Russet potatoes
8 oz. clarified butter
3 large shiitake mushroom caps, cleaned and sliced very thin
1 leek, white only, fine julienne
8 oz. cold smoked salmon, sliced in thin sheets
1/4 cup creme fraiche
2 Tbsps. shallots, minced
2 Tbsps. chives, minced
- Scrub and peel potatoes. Using the shredding blade of a mandoline slicer, cut the potatoes into 1/16" long shreds. Rinse in three changes of cold water. Drain, and pat dry.
- In 8" nonstick skillet over medium-high heat, heat a quarter of the butter until very hot but not smoking. Add a quarter each of the mushrooms, leeks and then potatoes in successive even layers. Cook 3-5 minutes, until edges are brown. Turn and cook second side until nicely browned, about three minutes. Store finished pancakes on paper-towel-lined baking sheet in 250°F oven while preparing remaining three pancakes using previous steps.
- To serve, place each pancake on a warmed plate with muchroom/leek side up. Top each with a quarter of the salmon, 1 Tbsp. of the creme fraiche and one rounded teaspoon each of the shallots and chives. Note: More creme fraiche and a half-ounce of Beluga caviar can add a luxurious touch as an additional topping (see photo above for example).
Recipe from Chef Eric Lenard, Husky Den, University of Washington.