Idaho® Potato and Asparagus Pancakes
Recipe by Chef Emile Castillo of Le Parker Meridien in New York City, New York.
1 pound medium Idaho® potatoes, unpeeled
1/4 cup whole milk
1 1/2 tablespoons all-purpose flour
2 large eggs
1 large egg white
5 ounces fresh asparagus
Salt and ground black pepper to taste
4 cups baby greens
1/2 cup balsamic vinaigrette (your recipe)
15 (1-ounce) slices smoked salmon
- Put potatoes in large pot of salted water; boil until tender, 18 to 20 minutes Drain and cool slightly; peel with sharp knife while potatoes are still warm.
- Put potatoes through a food mill into a large bowl. Stir in milk and flour. Add eggs and egg white, one at a time. Mix gently until milk and eggs are incorporated and mixture is the consistency of pastry cream.
- Boil asparagus in salted water until tender-crisp, 3 to 4 minutes. Slice on bias into 1/4-inch pieces, reserving a few asparagus tips for garnish if desired. Add to potato mixture along with salt and pepper to taste.
- Heat 1 to 2 ounces clarified butter in a large skillet over medium-high heat. Spoon 2 ounces (about 1/4 cup for each pancake) potato mixture into pan to make oval pancake; cook until golden brown, 3 minutes per side. Repeat to make 12 pancakes, adding butter as needed; reserve warm.
- Toss greens with vinaigrette; reserve.
- To Serve: Stack potato pancakes, top with salmon; garnish with dressed greens as shown in photograph.
Makes 4 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.