Smoked-salmon and new-potato pancakes - country living

18 pancakes

Ingredients

Quantity Ingredient
1½ pounds New potatoes
⅓ cup Plus 1 T chopped chives
1 Small onion, finely chopped
1 Large egg, lightly beaten
3 tablespoons All-purpose flour
½ teaspoon Salt
¼ teaspoon Ground black pepper
4 ounces Smoked salmon, cut into thin strips
Vegetable oil for frying
1 cup Sour cream

Directions

1. Peel potatoes and grate into large bowl. Stir in ⅓ 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 ¼ 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 Scanned & fixed by DP & GG Submitted By LAWRENCE KELLIE On 06-17-95

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