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Herb Idaho Potato Fritters With Smoked Atlantic Salmon & Watercress
• 1½ lbs Idaho Potatoes
• 1 Tbsp Butter
• 1 Egg
• 1 Tbsp All-purpose flour
• 1 small bunch Parsley, finely chopped
• 1 small bunch Basil, finely chopped
• Salt and fresh ground pepper to taste
• Oil for frying
Finish the Dish:
• 1 bunch Watercress
• 6 oz Smoked Salmon
• 2 oz Crème Fraiche
• 1 oz Lemon Juice
• 2 oz Olive Oil
1. Peel the potatoes and cut into chunks. Cook in salted water for about 20 minutes, and then drain in a sieve. Rub them through the sieve while still warm. Stir in the butter. Add the egg, flour, parsley, and the basil and stir well. Season with salt and pepper to taste. Heat the oil in a skillet. Take heaping soup-spoonfuls of the mixture and carefully slide them into the hot oil, flattening them slightly. Fry until golden brown on both sides.
Finish the Dish:
2. Toss the watercress in the olive oil and lemon juice and season with salt and pepper. Place two fritters on a warm salad plate and top with a small bunch of watercress salad and 2 oz. of smoked salmon. Top with a small amount of crème Fraiche and garnish with chopped chives.
Chef Tom Condron, Mimosa Grill, Charlotte, NC
Idaho Potato Commission: www.idahopotato.com
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