PANCAKES
4 ea Baked potatoes, chilled
1 ts Butter
1 ea Red onion
1 ea Yellow onion
1 bn Green onions
1 ts Chopped garlic
x Salt and Pepper to taste
1 ea Egg, lightly beaten
x Vegetable oil or clarified
-butter for sauteeing
6 oz (to 8) Scottish smoked
-salmon
x Fresh dill, for garnish
LEMON DILL SOUR CREAM
1 c Sour cream
1 ea Lemon: use finely chopped
-zest and juice from
1 ts Chopped dill
PANCAKES: Melt butter in skillet and saute onions and garlic until
soft. Add to shredded potato. Add salt and pepper to taste, then the
egg. Chill for 30 minutes.
Form potato mixture into 8 patties. Heat nonstick pan or griddle,
adding just enough oil or clarified butter to coat. Add potato
pancakes and brown in oil until golden on both sides.
Place potato cakes on serving plates and top each with some of the
Lemon Dill Sour Cream and smoked salmon. Garnish with sprigs of
fresh dill.
LEMON DILL SOUR CREAM: Combine sour cream, lemon juice and zest and
dill. Season to taste with salt and pepper. Keep refrigerated until
ready to use. (Makes about 1 1/2 cups.)
Yields
4 servings