Rieska with Blackberry Salmon
Crispy potato flatbread topped with cured salmon and blackberry dill sour cream finished with fresh dill.
Allergens: Fish (salmon), Gluten (flour), Eggs, Dairy (sour cream)
Rieska with Blackberry Salmon INGREDIENTS:
| 10 each | Potato Rieska, sub-recipe, warmed |
|---|---|
| 30 oz | Salmon gravlax |
| 1¼ cups | Blackberry Dill Sour Cream, sub-recipe |
| 1½ Tablespoons | Dill, picked |
| ¾ cup | Cream cheese, whipped |
Potato Rieska INGREDIENTS:
| 4½ each | Idaho potatoes, peeled |
|---|---|
| 1⅔ cups | All-purpose flour |
| 1⅔ cups | Whole wheat flour |
| 3 each | Eggs, large |
| ¼ teaspoon | Salt, kosher |
Blackberry Dill Sour Cream INGREDIENTS:
| 3/4 cup | DOLE® Chef-Ready Blackberry Frozen Purée, thawed |
|---|---|
| 3/4 cup | Sour cream |
| 3 Tablespoons | Dill, chopped |
| 1 teaspoon | Salt, kosher |
Potato Rieska DIRECTIONS:
- Preheat oven to 375° F.
- Boil potatoes in lightly salted water until fork tender.
- Place boiled potatoes in oven-safe dish and bake for 5 minutes, to dry potatoes.
- Once dried, using food-mill, rice potatoes until fluffy, cover and set aside.
- Mix milled potatoes with flour, egg and salt; mix into rough dough.
- Divide dough into 10 equal parts and press into rounds on lined baking sheet.
- Prick rounds with fork evenly all over and bake for 20 minutes.
Blackberry Dill Sour Cream DIRECTIONS:
- In a large mixing bowl, whisk all ingredients until well combined.
- Cover and reserve chilled until use.
TO SERVE:
- For each serving, use one warmed Potato Rieska and spread 1 Tablespoon of cream cheese, 2 Tablespoons of Blackberry Dill Sour Cream, 3 oz. of cured salmon and ½ teaspoon of picked dill. Serve immediately.
Yield: 10 portions
