Pancakes with smoked salmon: Submitted by: Julie Morin | Date Added: 21 May 2012
Listed in: Entree

1 pound potatoes floury (Ile-du-Prince-Edouard)
1 medium onion
1 large egg
2 tbsp. flour
Salt and black pepper
Sunflower oil for frying
7 ounces smoked salmon (200 g)
2/3 cup sour cream (150 ml)
To garnish: sprigs of fresh dill

Preheat oven at low temperature. Peel, wash and grate the potatoes. Peel and chop onion. Pour into a colander and press with a spoon to extract liquid.

Pour into a bowl, add egg and flour, salt and pepper, then mix well.

Pour a height of 3/8 inch (8 mm) about oil in a skillet. Heat until the oil sizzles.

Pour a spoonful of mixture into oil. Flatten into a disc 2 inches (5 cm) in diameter. Add enough to cook 4 to 6 patties together. Fry for 1 minute, approximately. Once the underside is golden, turn and fry until crispy wafer, but soft at heart.

Drain and pat the patties on paper towels, keep them warm in the oven.

Cut the salmon into thin strips. Wash and dry dill. Top each patty with a dollop of sour cream and salmon strips. Garnish with dill sprigs.

Makes 4 to 6 servings

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