Potato Pancakes With Smoked Salmon, Caviar And Dill Cream

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup creme fraiche or 1/2 cup sour cream
• 1 teaspoon chopped dill
• 1 teaspoon fresh lemon juice
• kosher salt
• fresh ground black pepper
• 1 tablespoon snipped chives
• 2 medium baking potatoes, peeled (1 pound)
• 1 small onion
• 1 large egg, lightly beaten
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup vegetable oil
• 1/2 lb thinly sliced smoked salmon
• 2 ounces caviar

Recipe

• 1 in a small bowl, stir the creme fraiche with the dill and lemon juice.
• 2 season with salt and black pepper and sprinkle with the chives.
• 3 refrigerate until ready to serve.
• 4 in a food processor or on a box grater, coarsely shred the potatoes and the onion.
• 5 transfer to a large, clean kitchen towel and squeeze dry.
• 6 in a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
• 7 in a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering.
• 8 drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round.
• 9 make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes.
• 10 flip the pancakes and cook until golden, about 2 minutes longer.
• 11 transfer to paper towels to drain.
• 12 repeat with the remaining potato mixture; you should have 12 pancakes.
• 13 arrange the potato pancakes on a platter.
• 14 serve warm, with the dill cream, smoked salmon and caviar.