Potato pancakes with scottish smoked salmon and lemon dil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Baked potatoes, chilled |
| 1 | teaspoon | Butter |
| 1 | each | Red onion |
| 1 | each | Yellow onion |
| 1 | bunch | Green onions |
| 1 | teaspoon | Chopped garlic |
| x | Salt and Pepper to taste | |
| 1 | each | Egg, lightly beaten |
| x | Vegetable oil or clarified butter for sauteeing | |
| 6 | ounces | (to 8) Scottish smoked salmon |
| x | Fresh dill, for garnish | |
| 1 | cup | Sour cream |
| 1 | each | Lemon: use finely chopped zest and juice from |
| 1 | teaspoon | Chopped dill |
Directions
PANCAKES
LEMON DILL SOUR CREAM
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 1½ cups.) Source: Chef Jack Chaplin of Dallas (as seen in "Dishing It Up For Dad" by Waltrina Stovall in THE [TACOMA] NEWS TRIBUNE, 6/14/95.
typed by iris grayson
Submitted By IRIS GRAYSON On 06-16-95
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