6 lg Baked potatoes
2 bn Chives
2 tb Sour cream
2 tb Olive oil
12 sl Smoked salmon
13 Eggs
2 oz Milk
2 oz Butter
Olive oil; for sauteeing
Once potatoes have cooled, remove skin. With a box grater, grate
potatoes into a mixing bowl. Add olive oil, sour cream and one bunch
of chives minced. Finish with one egg, mix very well. Season with
salt and pepper. Form by hand 4 large potato cakes. In a medium saute
pan, heat olive oil approximately 2 ounces at a time to a slight
smoke. Fry 2 potato cakes at a time. Lower heat and allow to crisp
approximately 3 minutes per side. Once both sides are crisp and all 4
cakes are made, drain on a paper towel and reserve in a warm place.
Crack twelve eggs and wisk with a fork. Add 2 ounces milk. Season
with salt and pepper. In the same teflon pan add 2 ounces of butter
and over medium heat slowly stir in cracked eggs and begin to
scramble. Once eggs are finished fold in a julienne of smoked salmon
and a handful of minced chives. For presentation place one warm
potato cake in the middle of each plate. Then carefully spoon
scrambled egg mixture on top and garnish with chives. This recipe
yields 4 servings.
Yields
4 servings
