| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 3 |
|
Potatoes; peeled and grated |
| 1/4 |
lb |
Butter; melted (1 stick) |
| 1/2 |
c |
Sour cream |
| 3 |
|
Shallots; minced |
| 5 |
|
Sprigs fresh dill; chopped |
| 1/2 |
|
Lemon; juice of |
|
|
Smoked salmon; thinly slices |
| 1/2 |
bn |
Fresh chives; chopped |
|
|
Olive oil |
| 3 |
oz |
Caviar; (optional) |
INSTRUCTIONS
Toss grated potatoes in 1/4 pound (1 stick) melted butter. Season with salt
and freshly ground pepper. Heat 2 nonstick pans over high heat until nearly
smoking. Add 2 teaspoons olive oil to each pan. Divide potatoes evenly to
each pan and shape them into thick pancakes. Cook for 1 to 2 minutes, then
reduce heat. Saut'e until almost golden brown. Use a spatula to check the
underside of the pancakes. Turn pancakes over and cook other side until
golden. Remove pancakes from pans and warm in 425 F oven for a few minutes.
To prepare dill cream:
In a bowl, mix together shallots, dill, sour cream, and lemon juice. Season
with salt and pepper. Mix well. To serve: Remove pancakes from oven. Spread
dill cream over top. Cover with slices of smoked salmon. Garnish with
caviar and chives. Cut into desired portions and serve immediately.
Copyright 1993 by Wolfgang Puck.
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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