INGREDIENTS

INSTRUCTIONS

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 Posted to
MealMaster Recipes List, Digest #167
Date: Sun, 16 Jun 1996 03:05:58 -0500
From: mprothro@nwark.com (Michael Prothro)

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”