Idaho Potato Commission
IdahoŽ Potato and Asparagus Pancakes
Recipe courtesy of Emile Castillo, Chef, Le Parker Meridien, New York City
- 1 pound medium Idaho® potatoes, unpeeled
- 1/4 cup whole milk
- 1 1/2 tablespoons flour
- 2 eggs
- 1 egg white
- 5 ounces fresh asparagus
- Salt and pepper, to taste
- Clarified butter
- 4 cups baby greens
- 1/2 cup balsamic vinaigrette (your recipe)
- 15 slices smoked salmon, 1 ounce each
- 1 cup cherry tomatoes
- 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.
- Per portion: Place a 4-inch metal ring on one side of a dinner plate; line with 3 slices salmon. Remove ring carefully, leaving the salmon; fill salmon ring with dressed greens; garnish with cherry tomatoes. Fan 3 potato pancakes on other side of plate; garnish if desired with reserved asparagus tips. (For alternate plating, as shown in photo, stack potato pancakes, top with salmon; garnish with dressed greens.)