Potato Pancakes With Smoked Salmon
These delicious potato pancakes are a delightful combination of crispy edges and tender insides. Topped with creamy crème fraîche and smoked salmon, they make a perfect appetizer for any gathering. Enjoy the savory flavors and delicate textures in this delightful dish that's sure to impress your guests.
— Constant Cookbook
Ingredients
- Salt for water plus 1/2 tsp.
- 1 1/4 lb. small baking potatoes, peeled
- 1/2 cup all-purpose flour
- 1/2 small yellow onion, grated
- 1/4 tsp. freshly ground white pepper
- 1 egg, lightly beaten
- 1 Tbs. olive oil
- 1 Tbs. unsalted butter, melted
- 1 cup crème fraîche or sour cream
- 6 oz. smoked salmon, cut into slivers
- 1 Tbs. finely snipped fresh chives
Instructions
- <b>Form the pancakes</b>
- Bring a saucepan of lightly salted water to a boil over high heat. Add the potatoes and cook until almost tender, about 10 minutes. Drain in a colander and rinse under cold running water to stop the cooking. Drain well and pat dry with paper towels.
- Using the largest holes of a box grater-shredder, grate the parboiled potatoes into a large bowl. Add the flour, onion, the 1/2 tsp. salt and the white pepper and combine well with a fork. Stir in the egg. With lightly floured hands, form the mixture into walnut-size balls, rolling them between your palms, then flatten into patties.
- <b>Cook the pancakes</b>
- In a small bowl, combine the olive oil and butter. Place a large fry pan over medium heat and brush generously with the butter mixture. Working in batches, cook the pancakes until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towel-lined plate.
- Top each pancake with a dollop of the cr&#232;me fra&#238;che and a few slivers of salmon. Arrange on a serving platter, sprinkle with the chives and serve immediately. Makes about 24 pancakes.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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