Welcome to another Tuna Tuesday! Where the star of the show is meat in a can! Please add your Tuna Tuesday recipe too!
Well, it looks like 2010 is drawing to a close and many people out there are going to all kinds of parties and celebrations to kick off the new year. Not me, but other “many people” are. But if I was going to a party or, better yet, if I was throwing a party, I would have these tasty little mouthfuls of goodness on my table.
This a quick little dish to put together with a humble can of salmon. It’s simple, elegant, and surprisingly delicious. If you can’t find salmon in a can, you could try the salmon in those pouches or even cook up some fresh or frozen salmon to use.
The potato pancake is called a boxty. It’s apparently and Irish dish that is used for lots of different dishes. I found the recipe for them at CHOW while I was looking for a simple blini recipe. I like simple. Simple makes me happy. It can’t get much simpler than this and it really is a perfect accompaniment with the salmon. I’m sure these would go great with a nice glass of pinot grigio or a celebratory glass of champagne! Happy New Year!!
Salmon on a Boxty
Salmon recipe
1 ( 15 oz.) can salmon, picked and rinsed
1 T lemon juice
1 T chopped fresh dill
1T chopped fresh Tarragon
salt and pepper
3 T plain greek yogurt
1 T sour cream
2 dashes of Tabasco
Mix all ingredients together well. Refrigerate.
Boxties
2 pounds 3 to 4 large Yukon Gold potatoes, peeled
3/4 cup whole milk
1 1/4 teaspoons salt, plus more for seasoning the potatoes before cooking
1 large egg
1/3 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons unsalted butter, cut into small pieces
Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover
with cold water by 1 inch. Bring to a boil over high heat, reduce heat to low, and simmer potatoes
uncovered until fork tender, about 8 minutes. Drain, return potatoes to the pot, add 1/4 cup of the
milk, and mash until the potatoes are smooth; set aside.
Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon
of the salt and place in a fine mesh strainer over a medium bowl until the mashed potatoes are
ready.
With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to
remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
Place egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and
whisk until smooth, about 10 seconds. Add potatoes and stir until evenly incorporated.
Heat a large nonstick frying pan or griddle over medium heat.
Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops
(about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until
the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until
golden brown, about 4 to 5 minutes more.
Place on a baking sheet and set in the oven to keep warm.
Repeat with remaining butter and batter.
Top each boxty with a dollop of salmon spread and garnish with extra chopped dill and some sliced green onions.
Ingredients
Salmon recipe
- 1 15 oz. can salmon, picked and rinsed
- 1 T lemon juice
- 1 T chopped fresh dill
- 1 T chopped fresh Tarragon
- salt and pepper
- 3 T plain greek yogurt
- 1 T sour cream
- 2 dashes of Tabasco
Boxties
- 2 pounds 3 to 4 large Yukon Gold potatoes peeled
- 3/4 cup whole milk
- 1 1/4 teaspoons salt plus more for seasoning the potatoes before cooking
- 1 large egg
- 1/3 cup all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 tablespoons unsalted butter cut into small pieces
Instructions
Salmon:
- Mix all ingredients together well. Refrigerate.
Boxties:
- Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce heat to low, and simmer potatoes uncovered until fork tender, about 8 minutes. Drain, return potatoes to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth; set aside.
- Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer over a medium bowl until the mashed potatoes are ready.
- With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
- Place egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add potatoes and stir until evenly incorporated.
- Heat a large nonstick frying pan or griddle over medium heat.
- Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more.
- Place on a baking sheet and set in the oven to keep warm.
- Repeat with remaining butter and batter.
- Top each boxty with a dollop of salmon spread and garnish with extra chopped dill and some sliced green onions.
Nutrition
I’m liking these! Specially the boxty! Wishing you and your family a great New Years!
this looks great! Happy New year!
You dressed that up!! Happy new year!