Man, it's been a month since I posted anything. I've been a kind of busy, trying to spend my free time preparing for the GRE instead of making beer dishes. But now that's done and I have my birthday and a couple of weddings coming up to look forward to. That means lots of good food and beer in my future. Hopefully I'll also be able to fit in some beer recipes.
So this recipe is kind of a combination of two ideas. Recently I made the most delicious sandwich I think I've ever had. You should definitely try it, just saying. I had some left over baked salmon that I shredded up and combined with mayo and lemon juice. I toasted up some bread and put the shredded salmon on it along with some sliced onion, sliced tomato, mango, avocado, and cilantro. Is that not a wonderful combination of flavors? So yummy. The second part of my idea came from when I went to the Dubliner a few days ago with some friends. I ordered the potato pancakes with smoked salmon on top. I really liked this idea and man do I love smoked salmon. Anyway, I decided to combine the flavors of these two meals and of course incorporate some beer.
I set out to make some potato pancakes with Nova salmon and a mango beer sauce. I mean fruits taste amazing with smoked salmon, and potato pancakes are often eaten with applesauce so I figured this had to work. And the the perfect beer for the sauce? Dogfish Head Festina Peche, a super tasty and tart peach Berliner Weisse. This was a great way to add some acidity to the dish and add a bit of effervescence to the sauce. So I picked up some delicious Nova salmon and got started on my potato pancakes. Very simple dish - just grated some potatoes, added an egg, some flour, and salt and pepper. Fried them until nice and golden brown and topped them with the nova. For the sauce, all I did was blend together my mango and beer, along with a little sugar. At this point I really wouldn't blame you if you stopped and just drank it as a bubbly tart mango smoothie. But I went on and drizzled a little olive oil in it and added the sauce to my salmon. I topped it all off with some cilantro. I loved the different textures and flavors in this dish: the crispy potato pancakes, the luscious salmon, and the sweet/tart sauce. Festina Peche also made for a wonderfully refreshing pairing. This dish would also work great using peaches instead of mango.
Well, I've got a few things in mind that I want to make soon so hopefully it won't be as long until my next post :)
- 3 russet potatoes
- 2 eggs
- 3 tablespoons of flour
- 1/4 cup canola oil for frying
- 1/2 pound Nova salmon
- 1 mango, chopped
- 1/3 bottle Festina Peche
- 2 teaspoons of sugar
- 1 tbsp olive oil
Peel and grate the potatoes. Drain the excess liquid. Add the eggs, flour, and salt and pepper to taste. Heat a large skillet over medium high heat and add oil. When the oil is hot, form the potato mixture into pancake shapes and place in the pan. Fry for a few minutes on each side until golden brown. For the sauce, blend the mango, beer, sugar, and olive oil. Top the potato pancakes with the salmon and sauce and serve with a beer. Simple, right? :)