Ingredients: |
Ingredients: 1/2 small yellow onion
2 russet potatoes (about 1 pound), peeled
Kosher salt and freshly ground black pepper
1/4 cup clarified butter
1/2 cup crème fraîche or sour cream
1/4 cup fresh chives, chopped
3 tablespoons buttermilk
1 tablespoon caper juice
1 teaspoon honey
Zest of 1 lemon
8 to 10 slices smoked salmon or gravlax
1/4 cup fresh dill fronds
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Directions: |
Directions:Preheat the oven to 400 degrees F.
Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl.
On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper.
In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2 inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes.
In a medium bowl, mix the crème fraîche, chives, buttermilk, caper juice, honey and lemon zest. Set aside.
Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately. |
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