Potato Pancakes with Smoked Salmon

4

Potato Pancakes with Smoked Salmon

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

• 3 Ontario Yukon Gold potatoes, peeled
• 1/2 tsp (2 mL) each salt and freshly ground pepper
• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) canola oil
• 8 slices smoked salmon, about 130 g
• 1/2 cup (125 mL) sour cream
• 1 tbsp (15 mL) chopped fresh dill
• 1 tbsp (15 mL) capers
• Finely chopped red onion

Instructions

1. Grate the potatoes, using the largest holes on a box grater. Spread the grated potatoes out, in an even layer, on a large, lint-free kitchen towel. Roll the towel into a log. Positioned over the sink, twist the towel to release as much moisture as possible. Transfer the potatoes to a large bowl. Sprinkle with salt and pepper; toss to coat.
2. Heat half the butter and oil in a large, nonstick skillet set over high heat. Dollop half the potato mixture into the skillet to create 4 portions. Spread each portion into thin pancakes. Cook, without disturbing, for 5 minutes per side or until golden brown. Transfer to a paper towel-lined plate. Repeat with remaining butter, oil and potato mixture.
3. Place 2 pancakes on each plate. Top with a dollop of sour cream and a slice of smoked salmon. Garnish with fresh dill, capers and red onion. Serve immediately.

Notes