Source: Adam Baird Popeye's Chicken & Biscuits
Yield: 10 servings, 2 1/2 cups of Lemon sour cream
2 each Idaho® Russet potatoes, skin-on, baked, cooled
1/2 cup sour cream
1 tablespoon green onions, thinly sliced
1/4 cup feta cheese, crumbled
1/4 each lemon, zest of
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce
1/8 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon parsley, chopped, plus as needed
2 1/2 cup lemon sour cream
20 each smoked salmon, 1-ounce slices
1/2 cup red onion, minced
1/2 cup egg, cooked, minced
10 cup baby greens
10 ounces balsamic dressing
10 tablespoon tomatoes, diced
Lemon sour cream
2 1/2 cup sour cream
5 tablespoons sugar
2 each lemon, zest of
5 tablespoons lemon juice
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
Grate potatoes on large side of a box grater into a bowl.
Combine sour cream, green onions, feta, lemon zest and juice, pepper sauce, pepper, salt and parsley in a separate bowl. Whisk well until mixture achieves a uniform consistency. Using a rubber spatula, fold sour cream mixture into grated potatoes, mixing until completely combined. Reserve.
Using a 1 3/4-ounce scoop, portion potato mixture to form a 1/2-inch thick potato cake and place on an oiled, heated griddle. Cook potato cake until crisp and golden brown on both sides; repeat with remaining potato mixture to make 10 potato cakes.
Place a potato cake on bottom half of each plate and drizzle 1 ounce lemon sour cream over each cake. Fold 2 smoked salmon slices into thirds and place on top of each cake at slight angle.
Sprinkle 2 teaspoons each diced egg and red onion over salmon. Add a small dollop of lemon sour cream to center of smoked salmon.
Toss 1 cup of baby greens in 1 ounce of balsamic dressing and sprinkle diced tomatoes over greens and salmon. Garnish salmon with chopped parsley and serve.
Lemon sour cream
Combine all ingredients in bowl and whisk well. Transfer mixture into a squeeze bottle and reserve, refrigerated.