Courtesy of Idaho Potato Commission
4Servings•25 Min.Prep Time•26 Min.Cook Time•
原料：
- 1 lb. medium Idaho® potatoes, unpeeled
- 1/4 c. whole milk
- 11/2 Tbsp. flour
- 2 eggs
- 1 egg white
- 5 oz. fresh asparagus
- salt and pepper, to taste
- clarified butter
- 4 c. baby greens
- 1/2 c. balsamic vinaigrette (your recipe)
- 15 slices smoked salmon, 1 oz. each
说明：
- Put potatoes in large pot of salted water; boil until tender, 18-20 min. 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, 3-4 min. Slice on bias into 1/4-in. pieces, reserving a few asparagus tips for garnish if desired. Add to potato mixture along with salt and pepper to taste.
- Heat 1-2 oz. clarified butter in a large skillet over medium-high heat. Spoon 2 oz. (about 1/4 c. for each pancake) potato mixture into pan to make oval pancake; cook until golden brown, 3 min. per side. Repeat to make 12 pancakes, adding butter as needed; reserve warm.
- Toss greens with vinaigrette; reserve.
- Stack potato pancakes, top with salmon; garnish with dressed greens as shown in photo.
- Recipe courtesy of Emile Castillo, Chef, Le Parker Meridien, New York City .
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