Dilled Potato Pancakes with Smoked Salmon
Makes 12 servings
2 large eggs, lightly beaten
1/2 cup grated onion, squeezed dry
1/4 cup all-purpose flour
2 tablespoons chopped fresh dill
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
5 medium russet potatoes
1/2 cup vegetable oil, divided
1 (4-ounce) package smoked salmon
Garnish: crème fraîche, black caviar, fresh dill sprigs
1. In a large bowl, combine eggs, onion, flour, dill, salt, and pepper; stir well.
2. Peel and shred potatoes; pat dry completely with paper towels, and immediately combine with egg mixture.
3. In a 10-inch nonstick skillet, heat 1/4 cup oil over medium heat. Working in batches, drop potato batter by heaping tablespoonfuls into skillet, and form into about 3-1/2-inch pancakes. Cook for 3 to 4 minutes on each side or until golden brown; remove pancakes to paper towels to drain. Add remaining oil to pan as needed.
4. Top each pancake with a thin slice of salmon. Garnish with crème fraîche, caviar, and fresh dill sprigs, if desired.
Note:To prepare these a day in advance, cook as directed and refrigerate overnight. Before serving, place pancakes on a wire rack on a baking sheet, and bake in a preheated 400º oven for 10 to 15 minutes or until crispy.