| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Appetizers | 18 | Pancakes | |
INGREDIENTS
| 1 1/2 | lb | New potatoes |
| 1/3 | c | Plus 1 T chopped chives |
| 1 | sm | Onion; finely chopped |
| 1 | lg | Egg; lightly beaten |
| 3 | tb | All-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 4 | oz | Smoked salmon; cut into thin strips |
| Vegetable oil for frying | ||
| 1 | c | Sour cream |
INSTRUCTIONS
1. Peel potatoes and grate into large bowl. Stir in 1/3 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 1/4 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 Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998
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