Holiday Recipe to Impress Your Guests

Posted by Philabundance Digital Media on December 11th, 2014


Thanks to our friends at Abe Fisher restaurant, we have a recipe to help you impress your guests this holiday season. You can make this potato pancake recipe by itself, or add a little pizazz with salmon, pickled beets and homemade boursin cheese.

Potato Pancake (Latke) with Gin-Cured Salmon, Pickled Beets and Boursin Cheese

The Latke

Makes one big latke, cut into wedges to serve

2 large Idaho potatoes, peeled and grated

2 T of flour

2 ½ tsp salt

1 egg

Combine all ingredients quickly, don’t overmix.

Using a skillet or sauté pan over medium heat, fill hot pan halfway with oil.

Let oil get hot (a dollop of the mix should sizzle) before adding all of the mixture to the pan.

Cook 5 minutes on the first side, flip and cook 5 minutes on the second side, flip and cook 2 minutes, flip again and cook 2 minutes. Remove from oil and drain.


Gin-Cured Salmon

1 side of salmon, pinbones removed

1 cup kosher salt

3 T granulated or brown sugar

1 bunch dill, chopped

1 bunch parsley, chopped

¼ to ½ cup of gin

Combine all salt, sugar, dill, parsley. Then add ¼ cup gin to dry ingredients, until mixture has a wet sand consistency. Use this “sand” to pack the fish, laid out on a sheet tray with space in between each piece.

Pack fish with wet sand mixture

Let it sit in fridge 7 days, uncovered, to cure

After 7 days, slice thinly to serve.


Pickled Beets

2 bunches of baby beets, rinsed but skin on

2 cups water

2 cups white distilled vinegar

1 cup sugar

3 T ground allspice

½ cup kosher salt

½ cup chopped chives, to garnish

Place beets, liquids, sugar, allspice and salt in a pan, cover, and cook in preheated 350 oven for 45 minutes, until beets are fork tender.

Allow beets to cool in the liquid, peels will come right off. Discard peels and cooking liquid.

Dice beets small and mix with chopped chives, reserving a few to garnish finished dish.


Homemade Boursin-Style Cheese

1 cup cream cheese

¾ cup butter

½ cup sour cream

2 T dried chives

2 T dillweed

1 head roasted garlic

1 tsp white pepper

salt to taste

¼ cup finely chopped parsley

Wrap a whole head of garlic in foil with olive oil and salt, bake in a 275 degree F oven for 1.5 hours or until very soft.

Combine butter, cream cheese and roasted garlic in a food processor with white pepper. Process until smooth, transfer into a mixing bowl and fold in dried herbs, chives, dillweed, parsley, sour cream. Salt to taste. Store up to a week in the fridge.


To assemble the dish:

Serve latkes hot, cut into wedges. Schmear your boursin across each plate, place 1 latke wedge down, 2 shingles of sliced salmon, add second latke, shingle 2 more layers of salmon. Top with pickled beets, garnish with chopped chives.





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