Potato pancakes with salmon and Unagi sauce
Potato pancakes don't have to be boring! Our chef offers crispy potato pancakes with a delicious sauce and smoked salmon. The dish is finished with a few drops of Unagi sauce, which pairs perfectly with the salmon.
Number of servings
4
Sharpness level
LIGHTLY SPICY
Preparation time
15 min
Difficulty level
EASY
INGREDIENTS
- 2 tablespoons Unagi Sauce House of Asia
- 50 gr House of Asia Red Curry Paste
- 2 tsp House of Asia Garlic Pastes or 3-4 finely chopped garlic cloves
- 200 ml Coconut milk 16-19% Kara
- 500 g salad potatoes (grade A)
- 100 g smoked salmon
- 2 tomatoes cut into quarters
- 1 onion, diced
- 2 tablespoons chopped chives
- 1/2 teaspoon salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon nutmeg
- Frying oil
- Clarified butter for frying
A METHOD OF PREPARING
- Boil the potatoes in salted water, let them cool, peel them, grate them on a coarse grater, season with salt, pepper, nutmeg and mix gently.
- Prepare the sauce: pour oil into a pan, fry the onion with garlic paste, add curry paste, tomatoes and fry for 5-6 minutes, at the end add coconut milk, cook everything for another 10 minutes, then blend.
- Pour clarified butter into the pan, then spoon in the potato mixture, forming pancakes, and fry until golden brown on each side.
- Pour a portion of the curry sauce onto a plate, arrange the salmon pieces on top, lightly drizzle with Unagi sauce and sprinkle generously with chives.
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