YIELD: 4 to 6 servings 1 pt. sour cream 1 Tbsp. Old Bay or other crab-boil seasoning 1½ lbs. russet potatoes 5 oz. smoked salmon, finely chopped 1 small white onion, peeled, grated ½ cup flour 1 egg yolk 2 tsps. kosher salt 1 tsp. ground black pepper vegetable oil, as needed 1. In small bowl, combine sour cream and crab-boil seasoning. Set aside. 2. Scrub potatoes under cold running water. Shred with large holes of box grater or food processor. Turn shreds into a strainer set over a bowl. ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.