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Destination Dish December Recipe: Lentil Salad with Roasted Peppers and Bacon Vinaigrette
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Destination Dish: March Recipe of the Month!
Destination Hotels & Resorts has challenged each of their chefs across the country to take part in The Destination Dish. Each month Destination Hotels & Resorts will select one ingredient; each chef must create a recipe around the chosen ingredient and incorporate it into their respective restaurant's menu that month. The ingredient changes every month, so do the menu items!
March's ingredient is root vegetables and T. Cook's Executive Chef Lee Hillson's contribution? A sensational potato galette with smoked salmon:
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Serves 2-3
Ingredients
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3 medium-sized Russet potatoes, peeled and shredded in water
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1 cup vegetable oil
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1 cup sour cream
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2 tablespoons roasted garlic, minced
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1 teaspoon fresh tarragon, minced
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1 teaspoon kosher salt
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3 oz. smoked salmon, thinly sliced
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4 oz. roasted beets, diced
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1 raddish, sliced
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1 tablespoon carrot, diced
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1 tablespoon pea sprouts, coursely chopped
Preparation
In a small sauté pan, heat up a tablespoon of oil. Add a cup of shredded carrots to the sauté pan after you wring out all of the water from the potato. Using a rubber spatula, form the potatoes into a cake and fry until they are golden and crispy.
Flip the galette over and cook on the other side until it is golden and crunchy as well. When the gallet is golden brown take it out of the sauté pan and set aside on paper towels to drain.
While the galette is cooling, take the sour cream, garlic and tarragon and add to a medium bowl. Mix thoroughly and season with salt. Set aside. In a small bowl, add the beets, radish, carrots and pea sprouts. Toss with a little salt and olive oil.
"Cheers!"
-- Chef Hillson
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