Smoked salmon with caviar on a crisp potato pancake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Potatoes; peeled and grated | |
| ¼ | pounds | Butter; melted (1 stick) |
| ½ | cup | Sour cream |
| 3 | Shallots; minced | |
| 5 | Sprigs fresh dill; chopped | |
| ½ | Lemon; juice of | |
| Smoked salmon; thinly slices | ||
| ½ | bunch | Fresh chives; chopped |
| Olive oil | ||
| 3 | ounces | Caviar; (optional) |
Directions
Toss grated potatoes in ¼ pound (1 stick) melted butter. Season with salt and freshly ground pepper. Heat 2 nonstick pans over high heat until nearly smoking. Add 2 teaspoons olive oil to each pan. Divide potatoes evenly to each pan and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saut'e until almost golden brown. Use a spatula to check the underside of the pancakes. Turn pancakes over and cook other side until golden. Remove pancakes from pans and warm in 425 F oven for a few minutes.
To prepare dill cream:
In a bowl, mix together shallots, dill, sour cream, and lemon juice. Season with salt and pepper. Mix well. To serve: Remove pancakes from oven. Spread dill cream over top. Cover with slices of smoked salmon. Garnish with caviar and chives. Cut into desired portions and serve immediately.
Copyright 1993 by Wolfgang Puck.
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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