Potato Pancakes with Smoked Salmon and Caviar
3 medium Yukon Gold potatoes, peeled and coarsely grated
When well browned, turn the pancake over by sliding it onto a large plate, covering with another plate, and turning it over. Slide the potato pancake back into the skillet. Cook the other side until golden brown. Slide the pancake from the skillet onto a small baking sheet and warm it in a 425° oven for a few minutes.
For the topping, mix together the shallots, dill, sour cream, and lemon juice. Season lightly with salt and pepper and mix well.
Will serve 6 to 8 as an appetizer or side dish.
Recipe © 2017 by Shuckman’s Fish Company & Smokery. All rights reserved. This recipe is provided as a service exclusively to our customers and may not be reproduced without prior written permission from Shuckman’s.