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Potato Cakes:

  • Water 1 l
  • Fresh dil 10 g
  • Horseradish 120 g
  • All purpose flour 300 g
  • Eggs 4 pc
  • Panko breadcrumbs 400 g

Maltaise Sauce:

  • Blood or navel orange, juiced and zested 3 pc
  • Iodized Salt
  • Ground white pepper

To Assemble:

  • Smoked Salmon slices 900 g
  • Shrimp, peeled and blanched 900 g
  • Hass Avocado, peeled and sliced 6 pc
  • Salad greens 700 g
  1. Potato Cakes:

    • Place water in a saucepan and bring to a boil. Remove from the heat and whisk in the Knorr Mashed Potato. Place in a bowl and refrigerate until cold.
    • Add the fresh dill and horseradish. Mix well to combine. Taste and adjust seasoning.
    • Form the mixture into 2.5 to 3 inch balls and press them gently to form a cake. Option to chill them for a minimum of 30 minutes so that they will be easier to handle and bread.
    • Bread each cake using the regular procedure of using flour, eggs and panko breadcrumbs. At this stage, the cake can be stored in the chiller or freezer.
  2. Maltaise Sauce:

    • While the cakes are being chilled, make the Maltaise sauce by combining the Knorr Hollandaise Sauce with the orange juice and zest in a saucepan. Warm the sauce over low heat. Season with salt and ground white pepper. Set aside until ready to use.
    • Heat oil to 350°F. Deep-fry the cakes until golden brown. Place over paper towels to drain excess oil. Keep warm using a heat lamp.
  3. To Assemble:

    • To plate, arrange one piece of cake on a plate and arrange 3-4 slices of smoked salmon, 3 pieces of shrimp and avocado.
    • Drizzle with maltaise sauce and topped with salad greens.
  4. Chef’s Tip:

    • Optionally, drizzle salad greens with lemon juice and olive oil.