Photo copyright © The Ultimate Christmas Book, 2006 Ingredients
- 1 lb. (450 g) floury potatoes such as Idaho
- 1 medium onion
- 1 large egg
- 2 tbsp. wholewheat flour
- Sunflower oil for frying
- 7 oz. (200 g) smoked salmon
- 2/3 cup (6 1/2 oz./180 g) thick sour cream
- Sprigs of fresh dill
- 1
Preheat the oven to 270°F (140°C/Gas Mark 1). Peel and grate the potatoes and finely chop the onion; put them both in a sieve. Press with a spoon to squeeze out as much starchy liquid as possible.
- 2
Transfer the mixture to a bowl, add the egg, flour, salt, and pepper to taste, and mix well.
- 3
Pour the oil into a frying pan to a depth of about 3/8 in. (2 cm) and heat until it shows a haze.
- 4
Put a tablespoon of the potato mixture into the oil, flattening it to a small pancake about 2 in. (5 cm) in diameter. Keep adding more tablespoons of the mixture to the pan, cooking four to six at a time. Fry for about 1 minute or until they are golden on the bottom, then turn them over and cook the other side until crisp and golden but still soft in the center.
- 5
Remove the pancakes from the pan, drain them on paper towels, and keep them warm in the oven while you cook the remainder.
- 6
Cut the salmon into small strips. Rinse and dry the dill or parsley. Serve each pancake topped with a spoonful of sour cream and a few strips of salmon, and garnished with some dill or parsley.
