Team Memmalicious was dill-ited to win the judges’ over with their 2nd place-winning Salmon Dill-ites, bite-sized towers of crispy hash browns, smoked salmon, a lil’ preserved meyer lemon, and dill creme fraiche. Don’t dill-ay and get dill-igent in making these dill-icious eats for your next dill-ectable brunch get together! Continue reading for recipe…
“Salmon Dill-ites” by Memmalicious
Makes approximately 100 teeny-tiny brunch bites or 25 larger ones
Ingredients:
1 1/2 lbs red potatoes
1/4 c flour
vegetable oil
1/2 lb smoked salmon
1 c creme fraiche (we made our own! recipe below)
handful of fresh dill
1 preserved meyer lemon
Directions:
Grate the potatoes and set in a sieve over a bowl to drain some of the liquid for about 10 minutes. Move potatoes to a bowl and mix with the flour.
Heat vegetable oil in a heavy bottomed skillet until it sizzles when splashed with water.
Form potatoes into thin patties of whatever size you would like.
Drop immediately into hot oil and turn once edges are golden. Once both sides are browned, move to paper towel-lined plate.
Once potatoes are fried, finely chop dill and mix in with creme fraiche (directions below).
Remove all pulp from meyer lemon and slice the peel into thin strips.
Chop the smoked salmon into pieces slightly smaller than the hashbrowns.
Top the cooled hashbrowns with a piece of salmon, a dollop of creme fraiche, and a slice of lemon. Enjoy!
Creme fraiche:
Mix 3 parts heavy cream with 1 part plain yogurt (pick a brand with plenty of live cultures). Cover and leave out at warm room temperature for 24-36 hours until thick and delicious.