Recipes

Recipe by our friend Ali Hooke! 

This idea literally came to me in a dream and I could not stop thinking about it for days. Once I put it together it was just as incredible as I imagined. The meaty smoky salmon with the crunchy potato latke and the creamy whipped mascarpone is a textural dream.

Ingredients: For the Whipped Mascarpone

- .5 cup (4 oz) mascarpone cheese, room temperature

- .5 cup (4 oz) heavy cream 

- 3 cloves of garlic, minced 

- Salt, to taste 

- Freshly ground black pepper, to taste 

- zest of 1 lemon - 

Latkes (homemade or store bought!) 

- 1 can of Ekone smoked salmon

- 1 TBSP chives, chopped

For the latkes I could write you my own recipe for latkes here, but I’d be lying if I said Alison Roman’s weren’t the best I’ve ever made at home (not to mention her recipe comes with a handy video and is very easy to follow). I highly recommend following along her recipe here. I usually half the recipe as it makes a very big batch. 

To be honest, this recipe is fantastic on ANY potato product. You can use your favorite latke recipe or frozen store bought ones work great too.

For the whipped mascarpone 

1. Using a garlic press or a small knife, mince the garlic cloves finely. Alternatively, you can use my favorite method & microplane it.

2. Once minced, place the garlic and the cream in a small pot. And bring to a simmer over medium high heat. As soon as the mixture starts to simmer, remove from heat and let cool to room temp. 

3. Add your cream garlic mixture, mascarpone, zest of one lemon and a pinch of salt and black pepper to the bowl of a stand mixer. Whisk until you get stiff peaks. You could also do this by hand in a bowl with a whisk.

4. Adjust salt and black pepper to taste and store in the fridge until you’re ready to plate. Move on to preparing your Latkes.

5. Now for assembly! Arrange your hot latkes on a plate. Top with the chilled mascarpone mixture, salmon and garnish with chives. I like to leave the salmon room temp for this dish. The mix of textures & temperatures is one of my favorite things about this dish. Crunch, creamy, cool and hot. Delicious. Enjoy