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Smoked Salmon Potato Leek Torta
Smoked Salmon Potato Leek Torta
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Indulgent Yukon Gold potato torta with smoked salmon, leeks, dill, eggs, and cream. Ideal for a decadent Sunday brunch!
Ingredients:
  • 1 1/2 pounds small yukon gold potatoes, scrubbed, unpeeled
  • 2 tablespoons butter
  • 1 1/2 cups leeks, thinly sliced, white and light green parts only (see How to Clean Leeks )
  • 4 ounces cold smoked salmon, thinly sliced
  • 1 tablespoon fresh dill, chopped
  • 1/3 cup heavy cream
Instructions:
  • Cook the potatoes: Place the potatoes in a saucepan and cover them with an inch of cold water. Add 2 teaspoons of salt. Bring to a boil and simmer until the potatoes are fork-tender, 10 to 15 minutes. Drain the potatoes and let them cool to room temperature.
  • Sauté the leeks in butter: In a small sauté pan over medium heat, melt butter. Add sliced leeks and coat with butter. Cook until softened for about 8 to 10 minutes, ensuring they do not brown or dry out. Remove from heat.
  • Prepare the egg leek mixture: Whisk together eggs, salt, dill, and heavy cream in a medium bowl. Stir in the cooked leeks.
  • Prepare pan by generously coating the inside with butter and placing a round of parchment paper at the bottom. Butter the top of the parchment paper.
  • Thinly slice the cooked and cooled potatoes into 1/8-inch rounds. Preheat the oven to 350°F.
  • Arrange sliced potatoes at the base of your pan in a single layer. Taste a cooked potato slice for seasoning; if needed, lightly salt each layer of potatoes as you assemble them in the torta.
  • Lay a beautiful blanket of smoked salmon slices over the potato slices. If using a springform pan, securely wrap foil around the outside to keep all that goodness inside during the next step.
  • Layer the pan with a portion of the leek and egg mixture, potatoes, and salmon. Repeat the process with another layer of potatoes and smoked salmon. Finish by evenly spreading the remaining egg and leek mixture and topping the torta with the remaining potato slices.
  • Bake: Place in the oven at 350°F for 30 minutes. Once done, run a knife around the edges of the pan to release the torta while warm. Allow to cool slightly before slicing and serving.

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