| 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 | Onion, finely chopped | |
| 1 | Egg, lightly beaten | |
| 3 | T | All-purpose flour |
| 1/2 | t | Salt |
| 1/4 | t | Ground black pepper |
| 4 | oz | Smoked salmon, cut into thin |
| strips | ||
| Vegetable oil for frying | ||
| 1 | c | Sour cream |
INSTRUCTIONS
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. 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. 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. 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 [email protected] on Feb 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 18.4mg
Sodium: 261.4mg
Potassium: 54.7mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 4.5g