Yield about 2 dozen
Preparation Time: 45 minutes
Preparation Time: 45 minutes
6 large baking potatoes, peeled and shredded (about 6 cups)
1 medium white onion, diced (about 2/3 cup)
¼ cup all-purpose flour
Salt and freshly ground pepper
1 large egg, beaten
2 tablespoons chopped fresh parsley
Olive oil for frying
½ cup sour cream
8 ounces smoked salmon, thinly sliced
Chopped fresh dill
1 medium white onion, diced (about 2/3 cup)
¼ cup all-purpose flour
Salt and freshly ground pepper
1 large egg, beaten
2 tablespoons chopped fresh parsley
Olive oil for frying
½ cup sour cream
8 ounces smoked salmon, thinly sliced
Chopped fresh dill
Place the shredded potatoes and diced onion into a bowl. Add the flour and stir. Season with salt and pepper.
Stir in the egg and parsley. Form mixture into 2-inch (1/2-inch thick) rounds.
Heat 2 tablespoons olive oil in a skillet over medium high heat. Cook the potato pancakes (in batches) until golden, about 3 to 4 minutes. Turn and cook until the other side is golden, about 3 minutes more. Use additional olive oil as needed. Transfer the pancakes to paper towels to drain.
Top each potato pancake with a slather of sour cream and a generous slice of smoked salmon. Garnish with chopped fresh dill.
Stir in the egg and parsley. Form mixture into 2-inch (1/2-inch thick) rounds.
Heat 2 tablespoons olive oil in a skillet over medium high heat. Cook the potato pancakes (in batches) until golden, about 3 to 4 minutes. Turn and cook until the other side is golden, about 3 minutes more. Use additional olive oil as needed. Transfer the pancakes to paper towels to drain.
Top each potato pancake with a slather of sour cream and a generous slice of smoked salmon. Garnish with chopped fresh dill.
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