db Bistro Moderne

Culinary Recipes

Potato Latkes with Smoked Salmon, Watercress and Quail Eggs

Adapted From Daniel’s Dish:  Entertaining at Home with a Four Star Chef

Daniel Boulud, Filipacchi Publishing, 2003

 

Makes 40 latkes

( download recipe)

 

Ingredients:

• 20 quail eggs
• 1 1/2 pounds Yukon gold potatoes, peeled and coarsely grated
• 3 scallions, trimmed and coarsely chopped
• 2 large eggs, lightly beaten
• 1 tablespoon finely chopped flat-leaf parsley leaves
• 1 tablespoon minced chives
• Salt and freshly ground pepper
• Extra-virgin olive oil
• 1 cup heavy cream
• 1 bunch watercress (about 6 ounces), leaves only

Methodology:

1. Bring a large pot of water to a boil.  Prepare an ice-water bath in a large bowl.  Gently lower the eggs into the boiling water and cook for exactly 2 minutes.  Drain immediately, then transfer the eggs to the ice-water bath.  When fully cooled, drain the eggs and carefully peel the shells.  Wrap in plastic and refrigerate.
2. Squeeze the grated potato between your hands, by the handful, to remove the excess water; place in a medium bowl.  Add the scallions, eggs, parsley, and chives, season with salt and pepper, and toss well to combine.
3. Warm 1 tablespoon olive oil in a large nonstick skillet over high heat.  Form latkes that are 1 1/2-inches across and about 1/4-inch thick.  When the oil is hot, add some latkes to the pan.  Cook until golden brown, 3 to 5 minutes, then flip them over and cook until crisp and golden brown on the bottom and tender on the inside, another 3 to 5 minutes.  Transfer to paper towel-lined plate to drain.  Repeat with the remaining potato mixture, adding more olive oil as needed.  Sprinkle with salt and serve immediately, or re-heat to serve later.
4. Bring the heavy cream to a boil in a medium saucepan.  Add the watercress and stir until well combined; remove the pan from the heat.  Add the heavy cream/watercress mixture to a blender and purée until smooth.  Strain through a fine-mesh sieve.  Refrigerate until cool.

To Serve:

• 6 ounces sliced smoked salmon, cut into 1-inch squares
• 2 tablespoons minced chives

Using a whisk or in the bowl of a mixer fitted with the whisk attachment, whip the watercress cream to soft peaks.  Season to taste with salt and pepper.  Cut the quail eggs lengthwise in half and place one-half on top of each warm latke.  Drape a salmon square around each egg and garnish with a dollop of the watercress cream and a sprinkling of chopped chives.  Serve immediately.

 

Wine Pairing:

A bone-dry Chardonnay from Burgundy such as the Chablis Premier Cru “Montée de Tonnerre” from Louis Michel 2000 (an exceptional vintage) perfectly complements the smoked salmon even as the wine’s inherent creamy quality holds its own against the richness of the latkes.