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Potato Pancakes with Smoked Salmon

After the pancakes are cooked, let them rest briefly on a paper towel-lined plate to absorb any excess oil before topping and serving. They may also be kept warm in a 200°F oven, although they may lose some of their crispness.

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

Directions:

Form the pancakes
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.

Cook the pancakes
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 crème fraîche 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, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).