Crispy Potato Pancake and Smoked Salmon Canapés
"Potatoes make a sophisticated appetizer when transformed into these deliciously crisp pancakes. Top them with sour cream and succulent strips of smoked salmon for a taste sensation...."
INGREDIENTS
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1 lb. (450 g) floury potatoes such as Idaho
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1 medium onion
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1 large egg
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2 tbsp. wholewheat flour
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Sunflower oil for frying
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7 oz. (200 g) smoked salmon
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2/3 cup (6 1/2 oz./180 g) thick sour cream
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Sprigs of fresh dill
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Directions
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Preheat the oven to 270°F (140°C/Gas Mark 1). Peel and grate the potatoes and finely chop the onion; put them both in a sieve. Press with a spoon to squeeze out as much starchy liquid as possible.
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Transfer the mixture to a bowl, add the egg, flour, salt, and pepper to taste, and mix well.
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Pour the oil into a frying pan to a depth of about 3/8 in. (2 cm) and heat until it shows a haze.
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Put a tablespoon of the potato mixture into the oil, flattening it to a small pancake about 2 in. (5 cm) in diameter. Keep adding more tablespoons of the mixture to the pan, cooking four to six at a time. Fry for about 1 minute or until they are gold
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Remove the pancakes from the pan, drain them on paper towels, and keep them warm in the oven while you cook the remainder.
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Cut the salmon into small strips. Rinse and dry the dill or parsley. Serve each pancake topped with a spoonful of sour cream and a few strips of salmon, and garnished with some dill or parsley.
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Recipe Categories
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Hors d'oeuvres
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Fish
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Potatoes
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Cooking for a large group
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Christmas
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