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Potato Pancakes with Smoked Salmon


2 large baking potatoes, peeled

3 shallots, peeled

1 egg

Coarse/kosher salt and fresh ground black pepper

Clarified butter or olive oil for sautéing

several pieces smoked salmon, thinly sliced

creme fraiche or sour cream

snipped chives

1. Combine potatoes, shallots, and egg in a food processor and grate.
2. Spoon grated-potato mixture into a bowl and add salt and pepper.  Heat clarified butter or olive oil in a large sauté pan, preferably with a nonstick surface. Spoon 2 or more tablespoons of potato mixture into pan for each pancake.  The thickness and diameter of the pancakes will depend on how they are to be used.  Cook pancakes until golden brown, turning frequently.

When you have the desired amount of pancakes, lay them out on a serving plate. Top each one with a thin slice of smoked salmon, a dab of creme fraiche or sour cream and a pinch of snipped chives. 

Eat right away while they're still warm.

Make about 2 dozen pancakes

Adapted from Chef David Burke




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