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.
- 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
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).