Name: Smoked-Salmon and New-Potato Pancakes - Country Living
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

For if [a Christian] cannot thank and praise God as well in calamities and sufferings as in prosperity and happiness, he is as far from the piety of a Christian as he that only loves them that love him is from the charity of a Christian. For to thank God only for such things as you like is no more a proper act of piety than to believe only what you see is an act of faith. Resignation and thanksgiving to God are only acts of piety when they are acts of faith, trust and confidence in the divine goodness.

William Law

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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