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Smoked Salmon Potato Tartines with Herbed Crème Fraîche

Makes 4 tartines

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Smoked Salmon Potato Tartines with Herbed Crème Fraîche

Makes 4 tartines

Makes for an impressive appetizer!

Nutritional information per tartine:Calories 167 (55% from fat)
carb. 14g
pro. 4g
fat 10g
sat. fat 6g
chol. 28mg
sod. 342mg
calc. 17mg
fiber 1g
  1. Smoked Salmon Potato Tartines with Herbed Crème Fraîche-1
  1. Smoked Salmon Potato Tartines with Herbed Crème Fraîche-1

Ingredients

  • 2russet potatoes
  • ½teaspoon salt, plus a pinch
  • ¼teaspoon freshly ground black pepper
  • 1tablespoon butter, melted
  • ¼cup crème fraîche
  • 1tablespoon chopped fresh chives, dill,
  • or tarragon, plus more for garnish
  • ½teaspoon lemon zest
  • 2ounces smoked salmon, thinly sliced

Preparation

  1. Peel potatoes and shred on the large holes of
  2. a box grater. Soak in a bowl of cold water and
  3. drain when water turns cloudy. Repeat this 2 to
  4. 3 more times, or until water stays clear. Squeeze
  5. dry using a clean dish towel or paper towels,
  6. and season with ½ teaspoon of salt. Sweat the
  7. shredded potatoes for a few minutes; the salt will
  8. draw out additional moisture. Then squeeze dry
  9. one more time, really well – the drier the better.
  10. Season with black pepper.
  11. Preheat the Cuisinart® Sandwich Maker. Brush
  12. the plates with melted butter. Carefully pack
  13. the shredded potatoes into each well of the
  14. preheated Sandwich Maker; the wells will be
  15. indistinguishable and it will look like one even
  16. layer. Use firm pressure to close lid; lock and
  17. cook for 10 minutes. Open the lid and brush
  18. the tops of each tartine with a little more melted
  19. butter. Lock and cook for an additional 5 minutes,
  20. or until the tartines are perfectly browned and
  21. crispy. Meanwhile, mix crème fraîche with
  22. chopped herbs of choice, lemon zest and pinch
  23. of salt. Carefully remove tartines with a heatproof
  24. silicone spatula. Divide the salmon among the
  25. tartines, dollop each with the herbed crème
  26. fraîche, and garnish with extra chopped herbs.
  27. Serve warm.

This recipe was prepared with

Sandwich Maker

Sandwich Maker

$24.95

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