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