Make crispy potato stacks and smoked salmon with Hanna

Name: Make crispy potato stacks and smoked salmon with Hanna
Prep time: 30 min
Cook time: 2 h
Total time: 8 h 30 min
Yield: 6
Cuisine: International
Ingredients: 2.2 lbs potato; 5.33 oz clarified butter; 1 tbsp starch; 7 oz light crème fraîche; 0.5 lemon; 7 oz smoked salmon; 3.5 oz watercress; 1 package garden cress; olive oil; salt; pepper; flaky sea salt; chili flakes

Based on 12 ratings

In app

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"Watch the video above to see me make this winning brunch recipe! To help you achieve that ‘dining out’ feeling while you’re staying in, I took inspiration from one of my favorite brunch spots in Berlin, called Sorrel. They have an amazing dish which is a crispy, fluffy potato stack topped with smoked fish and herbs. It was the kind of thing I didn’t think you couldn’t achieve at home—but once I tried it, I was amazed at how easy it was to make a potato stack. It’s a prep-ahead recipe you’ll need to make a day ahead to account for resting time, but—WORTH IT! Pair it with a freshly made bloody Mary (you can find the recipe on our Instagram @kitchenstories_offical)."

Difficulty

Medium 👍

Preparation

30 min

Baking

120 min

Resting

360 min

Ingredients

2Servings

MetricImperial

⅓ kg

potato

50 g

clarified butter

6⅔ g

starch

66⅔ g

light crème fraîche

⅛

lemon

66⅔ g

smoked salmon

33⅓ g

watercress

⅓ package

garden cress

olive oil

salt

pepper

flaky sea salt

chili flakes

Utensils

2 baking dishes, parchment paper, peeler, 2 bowls (large), saucepan, mandoline, cooking spoon, oven, pie weights, knife, cutting board, frying pan, paper towels, bowl, fine grater, citrus press

Nutrition per serving

Cal481

Fat36 g

Protein6 g

Carb38 g

Step 1/5
- ⅓ kg potato
- baking dish
- parchment paper
- peeler
- bowl (large)
Grease and line a baking dish with parchment paper. Peel the potatoes and add them to a bowl of cold water to prevent them from oxidizing.
Step 2/5
- 33⅓ g clarified butter
- saucepan
- mandoline
- bowl (large)
- cooking spoon
- oven
Melt the clarified butter in a small saucepan. Use a mandoline to slice the potatoes lengthwise on the thinnest setting and transfer potato slices to a large bowl. Pour clarified butter over the potatoes and mix together until everything is well coated. Preheat the oven to 160°C/320°F.
Step 3/5
- 6⅔ g starch
- baking dish
- pie weights
Spread a layer of potatoes in the baking dish, salt lightly, and dust with a little corn starch. Repeat the process with remaining potatoes, firmly pressing potatoes together as you go. Fold parchment paper over the top of the potatoes. Place another small baking dish on top and fill with pie weights. Let potatoes bake in the preheated oven for approx. 2 hrs. After baking, let chill in the fridge for at least 6 hrs., preferably overnight.
Step 4/5
- 16⅔ g clarified butter
- flaky sea salt
- chili flakes
- knife
- cutting board
- frying pan
- paper towels
Remove the potato from the baking dish and cut into 2 cm/ 0.75 in. wide slices. Heat remaining clarified butter in a pan over medium-high heat. Add sliced potato stacks and fry until golden brown on both sides, approx. 3 – 4 min per side. Drain excess oil on paper towels. Sprinkle with flaky sea salt and chili flakes.
Step 5/5
- 66⅔ g light crème fraîche
- olive oil
- ⅛ lemon
- salt
- pepper
- 66⅔ g smoked salmon
- 33⅓ g watercress
- ⅓ package garden cress
- bowl
- fine grater
- citrus press
In a small bowl mix crème fraîche, some olive oil, zest and juice from half a lemon. Season with salt and pepper. Serve crispy potato stacks with seasoned crème fraîche and smoked salmon and garnish with watercress and garden cress. Enjoy!
Enjoy your meal!