Norwalk: Team Jeg's Chef recipe of the week

JEGS Chef Nicky Morse Recipe of the Week (11 of 23) - Norwalk, OH Smoked Salmon Potato Cake Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant ...

JEGS Chef Nicky Morse
Recipe of the Week (11 of 23) - Norwalk, OH

Smoked Salmon Potato Cake

Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio. He's cooked for country music's brightest stars as part of the support crew for CMT's "Showcase" program. He's mentored young apprentices at Ohio State University, and worked elbow-to-elbow with Wolfgang Puck to raise money for cancer research.

Now motorsport's most decorated chef will be opening his personal cookbook to race fans and members of the media by featuring one of his own creations each week of the 2007 NHRA POWERade Drag Racing Series. Complete with step-by-step instructions, Morse will divulge a complete recipe on teamjegs.com and NHRA.com that will allow budding cooks a chance to create a masterpiece of their own at home.

Chef Nicky will be going to Norwalk, OH this week. The recipe book opens Smoked Salmon Potato Cake and this is a true pleasure to your taste buds.

                          Smoked Salmon Potato Cake

(This recipe makes 12 servings.)

Ingredients:
2 Each Large Eggs
½ Cup Whole Milk
1 Teaspoon Fresh Ground Black Pepper
2 Teaspoons Salt
2 Tablespoons Chives (Fresh / Sliced Thin)
1 Teaspoon Italian Parsley (Fresh / Chopped)
1 Teaspoon Dill (Fresh Chopped)
4 Ounces Smoked Salmon (Diced)
3 each Large Russet Potatoes (Peeled and Grated)
2 Tablespoons Butter (Lightly Salted)
1 Tablespoon Olive Oil
As Needed Food Release
24 Slices Smoked Salmon (Sliced Thin) (Use two slices per potion beside the slice of cake)

Procedure:

-In a stainless steel bowl, mix the first nine ingredients together until well mixed.

-In a 9 inch non- stick skillet, add the olive oil and butter. Heat the skillet until the butter is melted.

-Add the potato mixture evenly to the skillet.

-Over medium heat, slowly brown the potato cake. Do not stir the mix.

- When the potato mixture it is lightly brown, turn it upside down on a baking pan which has been sprayed with food release.

-Bake the cake in a 350 degrees Fahrenheit pre- heated oven until done. (Approximately 30 minutes)

For the sauce:
8 Ounces Cream Cheese
8 Ounces Sour Cream
4 Teaspoons Pinot Grigio Wine (You can drink the rest with your meal)
To Taste Salt
To Taste White Pepper (Ground)
4 Teaspoons Chives (Fresh / Sliced Thin)

Procedure:

-Add the first 5 ingredients together and blend until smooth and creamy.
-Stir in the chives.

Garnish:
I use some lemon wedges and marinated blistered tomatoes.

Enjoy!

-credit: team jegs

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Series NHRA