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1 1/2 lb New potatoes
1/3 c Plus 1 T chopped chives
1 sm Onion; finely chopped
1 lg Egg; lightly beaten
3 tb All-purpose flour
1/2 ts Salt
1/4 ts Ground black pepper
4 oz Smoked salmon; cut into thin
-strips
Vegetable oil for frying
1 c Sour cream
1. Peel potatoes and grate into large bowl. Stir in 1/3 C chives, the
onion, egg, flour, salt, and pepper. Set aside 1 T salmon strips; gently
mix remaining salmon into potato mixture.
2. Heat oven to 200’F. Line a baking sheet with paper towels. In large
heavy skillet, heat 1/4 inch oil over medium heat. Drop potato mixture, a
heaping tablespoon at a time, into oil and flatten with a slotted pancake
turner or spatula.
3. Fry pancakes, several at a time, until golden-about 2 minutes on one
side, then about 1 minute on the other. Remove pancakes and drain on paper
towels; transfer pancakes to towel-lined baking sheet. Keep pancakes, warm
in oven until all have been fried.
4. To serve, spoon about 1 heaping tea- spoon sour cream onto each pancake;
top with reserved salmon strips and remaining 1 T chives.
Country Living/May/93
Yields
18 Pancakes
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