Yield: 1 servings
|3 larges||Idaho Potatoes, peeled and diced|
|2 tablespoons||Corn starch|
|¼ cup||Heavy cream Salt and pepper to taste|
|1 tablespoon||Lemon juice|
|¼ cup||Creme fraiche or sour cream|
|6 larges||Slices of smoked salmon|
|1||4- ounce jar of osetra caviar (optional) dill sprigs for garnish|
Cook three large, peeled and diced potatoes in salted water When cooked, pass potatoes through a food mill or sieve with fine holes.
Place puree in electric mixer with a paddle attachment. Add corn starch to mix thoroughly. Slowly incorporate eggs and egg whites, then heavy cream. Season with salt and pepper to taste. Meanwhile, in a small bowl, stir the lemon juice into the creme fraiche. Set aside.
Preheat non-stick skillet over medium heat. Spoon the pancake mixture into skillet, keeping a round shape (s ilver dollar size). Cook for 90 seconds, then turn and cook until done. Place pancakes on plate and serve with one slice of smoked salmon, one tablespoon of the reserved creme fraiche mixture and a heaping teaspoon of caviar.
Garnish with dill and serve.
(Makes 6 appetizer servings)
From the files of Al Rice, North Pole Alaska. Feb 1994