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Recipes from Puget Sound Farms and Restaurants

Potato and Parsnip Wedges w/ Smoked Salmon Dip
 
Serving Size: 12
 
Ingredients:
For Roasted Potato and Parsnip Wedges:
6 Medium - large fingerling potatoes
2 Large parsnips
2 T. olive oil
½ t. smoked sea salt (or kosher salt)

For Hazelnut Romesco Dip:
1/3 c. roasted hazelnuts
2 large cloves garlic, chopped
¼ c.Mama Lil’s mildly hot peppers
2 Large roasted red bell peppers, seeded
1 t. sweet smoked paprika
4 T. light mayonnaise
1 t. sherry vinegar
¼ t. smoked sea salt

For Smoked Salmon Dip:
4 oz. smoked king salmon (WA is over-fished, Alaska is our closest “local” salmon)
2 T. minced shallot
1 T. fresh lemon juice
1/3 c. sour cream or crème fraiche (Sea Breeze Farms crème fraiche)
1/3 c. fat free quark (Appel Farms)
¼ t. smoked sea salt
 
Instructions:
For Roasted Potato and Parsnip Wedges: Preheat oven to 425 degrees. Cut each potato in half horizontally (making 2 short potatoes), and then cut each half into 4 wedges, making 8 small wedges per potato. Cut the parsnip into wedges of similar size. Toss the vegetables in a large bowl with the olive oil and salt. Line 1 or 2 large baking sheets with aluminum foil. Arrange the vegetables in an even layer on the sheet(s).

Roast in the oven for 20-30 minutes. Check for doneness at 20 minutes as the parsnips tend to cook a bit faster than the potatoes. The vegetables are done when golden brown and crispy on the bottom, and you can pierce them easily with a fork. If the parsnips are done but the potatoes need more time, just remove the parsnips to a plate & continue roasting the potatoes for the full 30 minutes if needed.

When done, remove with a fork or spatula to a platter. Arrange the potatoes & parsnips on the platter with a bowl each of Hazelnut Romesco and Smoked Salmon Dip.

For Hazelnut Romesco Dip: Combine all ingredients in a food processor and process until they reach chunky sauce consistency. Add water or liquid from jarred peppers until you reach a consistency you like. Taste and adjust seasonings, adding more vinegar, salt or smoked paprika to taste.

For Smoked Salmon Dip: Combine all ingredients in a mixing bowl and mix with a fork until well combined. To make a thicker spread consistency you may replace the sour cream and quark with an equal amount of cream cheese.
 
From: Acacia Larson, homegrownnutrition.com
 

 

Farmers have suggested these recipes as great methods for preparing Puget Sound Fresh ingredients. Please follow safe food-handling practices and check for possible food allergies before preparing and serving any of these recipes.

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