So I’m trying something new here: actually posting a recipe of something I’ve created. My disclaimer is as follows:
- It is safe to operate under the assumption that any recipe I’ve posted, especially if it is an original, has probably not been tested or vetted, other than I ate it and thought it was pretty good.
- I probably didn’t follow a recipe and the weights and measures are
an educated approximationbullshit.
- I’m usually using ingredients that are on hand at the restaurant so prep for any given plate could entail several recipes. This means that while my original prep and cook times were short, it could take a home cook a while to complete a dish. (Don’t get discouraged. Kitchen work breeds character. Degenerate, foul-mouthed character…)
- If you ever try a recipe, I’d love to hear about it. How you liked or didn’t like it. What you changed or omitted. The reasons you think that I should “leave the cooking profession” and focus on something that requires less “talent”. Whatever comes to mind really.
- Lastly, if you are my employer and I made this in your restaurant, let me assure you that I was not on-the-clock during the planning, preparation, implementation, or consumption of this or any other dishes hereafter. I also probably paid for all the product I played with. Probably.
For the latkes:
- 2 C. sweet potatoes, peeled, cubed and blanched until tender
- .25 C. green onions, sliced thin, greens only
- 1 egg yolk
- 1 C. (plus extra) Panko bread crumbs
- .5 C. all purpose flour
- 2 t. kosher salt
- Fresh ground black pepper to taste
- 1 C. baby arugula, cleaned, shocked, and dried
- 1 T. shallot, minced
- .5 t. capers, drained
- 1 T. roasted red pepper (Make them yourself or get them in a jar. Avoid the canned. The smaller the jar, the higher the quality.)
- 1 t. chives, sliced thin
- 1/2 C. cream cheese, whipped and tempered
- Micro-greens (not necessary, but damn they look nice. I used Ruby Radish because that’s what was on hand and also because the purple color really pops with the green arugula. Columbus, Indiana friends, try getting your hands on some from Second Act Farm. In Columbus, Ohio look for those grown in Clintonville by the folks at Swainway Urban Farm)
- 2 t. light vinaigrette (I leave the choice of dressing up to you. The simplest choice is lemon juice and extra virgin olive oil in equal parts. If you’ve got a berry vinaigrette left over in the fridge, use it. The salad is pretty simple and we aren’t using much dressing anyway.)
- 4 oz. cold smoked salmon, divided evenly (I shape mine into roses because food should be pretty. To learn how, watch the video of the bad ass old lady at the bottom of the page.)
Wash your damn hands then combine all of the latke ingredients in a bowl and squash (squish?) them all together. Don’t worry about touching the raw egg, it’s the shell that carries most food borne illness. Now wash your hands again.
The mixture should be firm enough to roll into a loose, sticky ball. If it’s too loose, add some more breadcrumbs and/or flour until the consistency is akin to cold oatmeal. Now form ’em into cakes. 4 cakes to be exact. Thickness is up to you, as is shape. I leave the aesthetic directions in your capable hands. Besides, this is America; don’t let nobody tell you how to shape your cakes. I shaped mine using a ring form because I’m pretentious and wish I cooked in the mid-90’s.
Heat some clarified butter (I used Plugra because I wasn’t paying) or peanut oil in a cast iron skillet. (If you don’t have a cast iron skillet, put down your phone, get in your car, go to a garage sale, antique mart, or thrift store and get one. The older the better. I’ll remind you again, this is America; you should own a cast iron skillet.) Place your cakes in the skillet and cook on each side until slightly charred. Before removing from the pan, slosh some butter on top of those dudes to make ’em shine. Place finished cakes in a 325 degree oven for 5 minutes to firm while you assemble the salad.
Combine arugula, shallots, capers and roasted red peppers in a bowl. Toss with dressing and pinch of sea salt. Plate the salad with your hands and lean in close while you do it; you’re a chef damn-it, and that’s how we do it!
Remove the cakes from the oven and cool for a minute or two. Spread equal amounts of cream cheese on top of two of the cakes and place each of the remaining cakes on top. You should now have what appears to be a very savory ice cream sandwich. Place a sandwich on-top of the salad on each plate and top with the chives and a pinch of smoked Maladon sea salt. Place your salmon rose alongside and
take a well-lit photograph of your breakfast enjoy!
How to roll Salmon Roses hosted by the awesome Cooking with Nancy: