History of the Potato Fritters with Salmon
The history of potato fritters dates back to the early centuries where potatoes were first introduced in Europe in the late 16th century. Since then, potatoes have become a staple food in many cuisines, and fritters are one of the most popular ways to cook potatoes.
The combination of potato fritters with salmon is a more modern approach to the traditional dish. Salmon is a nutritious and flavorful addition to the fritters, and the cream sauce perfectly complements the taste of the fritters.
Tips and Tricks for Potato Fritters with Salmon Recipe
For the best results, use big and fresh potatoes that are firm to the touch. Grate the potatoes manually or with a food processor, but make sure that they are not too thin or too thick. The egg and butter in the recipe will help to bind the potato mixture.
When frying the potato fritters, do not overcrowd the frying pan. Only spoon enough potato mixture to make small fritters to avoid them sticking together. Flip the fritters once they turn golden brown, and cook them until they are nicely crisp on both sides.
In making the cream sauce, it's important to have fresh basil and garlic. Process the cream, basil, and garlic until it's smooth and creamy, and adjust the seasoning according to your taste.
Tips for presenting the dish
The best way to serve potato fritters with salmon is to plate them individually with a drizzle of cream sauce and topped with sliced smoked salmon.
You can also add some greens like arugula, baby spinach, or microgreens to add some color and freshness to the dish. Serve the fritters while still warm to get that crispy texture.
Potato fritters with salmon is a perfect appetizer for a dinner party or a simple weekend brunch. Enjoy!