Wednesday, January 28, 2015

Valley Chef Shares His Favorite Super Bowl Recipe

By: The Food Hunter

Executive Chef for the Hotel Valley Ho, Charles Wiley enjoys a career that spans more than 35 years, during which Wiley has earned national acclaim for his innovative cuisine and natural presentations. His signature cooking style takes advantage of local, seasonal ingredients, and time-honored flavor marriages; dishes which tend to be light, yet intensely flavored and robust. Wiley is responsible for the day-to-day development and operation of dining venues, which include the hotel’s signature restaurant, ZuZu.

On Sunday's Chef Wiley and his family enjoy making Potato Pancakes with Smoked Salmon & Dill Crème Fraiche. These bite sizes treats are full of flavor and perfect for game day since they can be made in advance and can stay at room temperature. Chef recommends adding a few drops of vodka to the sauce to give it a nice bite, but agrees it's just as good without.

Potato Pancakes with Smoked Salmon & Dill Crème Fraiche
8 servings

1/2 each Red onion, thinly sliced
3 Tbsp White wine vinegar
1 recipe Potato Pancakes (eight 4” cakes) recipe follows
1 recipe Dill Crème Fraiche (recipe follows)
1 lb Smoked salmon, thinly sliced (2oz on each cake)
2 Tbsp Chives, sliced

Combine the red onion and vinegar in a small mixing bowl. Allow to macerate for about 30 minutes or so until the onions take on a bright red color.

Spread a tablespoon of the dill crème fraiche over each pancake. Arrange the smoked salmon on top of the cream.

Top the salmon with some of the pickled red onion and sprinkle with chives.

Potato Pancakes
¼ cup All-purpose flour
½ tsp. Baking Powder
1 each Large egg
¼ cup Plain yogurt
½ each Lemon, juice of
To taste Kosher salt and freshly ground black pepper
2 each Medium russet potatoes, (about 1 lb.)
¼ each Yellow onion
1-2 Tbsp. Vegetable oil

In a medium-size mixing bowl, whisk together the flour, baking powder, egg, yogurt, lemon, salt and pepper; set aside.

Peel the potatoes and onion and grate by hand or in a food processor, add to the flour / yogurt mixture and mix well. Allow this mixture to “rest” at least 15-20 minutes. Strain through a colander

Pre-heat a large electric griddle to 350 degrees; spread out the oil over the surface of the grill. Scoop out about 1/4 cup of the potato mixture and form into a flat pancake about 4” wide. Repeat, making 8 pancakes. Cook until golden brown, 6-8 minutes per side.

Dill Crème Fraiche
½ cup Crème fraiche (substitute sour cream)
2 tsp Vodka
2 tsp Dill, sliced
To taste Kosher salt and freshly ground black pepper

Whisk together all ingredients in a glass or stainless steel bowl. Refrigerate until ready to use.


  1. I make a version of this and people go nuts for it! I also use cucumber slices.

  2. We made a version of these in December and they were gobbled up in an instant. Now I have a craving for smoked salmon!

  3. Oh yes. I could do some damage to these ;)

  4. Looks great! My husband would absolutely love these.

  5. Theresa these potato pancakes are so elegant and versatile for toppings. Pinning and a must-make!

  6. Seriously - I'd eat that entire tray and fight anyone who tried to eat one too! Yum! Thank you for sharing!

  7. I could make a meal of these beauties!

  8. These look like they could be pretty good though I'd probably eat the whole tray.

  9. Love the sound of this, love smoked salmon and fraiche!

  10. Yep! I'll take a plate for ONE! Chef Wiley definitely knows his food! ;-)

  11. I am Jewish and grew up eating something similar. Yummy!! :)

  12. Love the idea of adding a dash of vodka to the sauce!