Crispy Potato Pancake and Smoked Salmon Canapés Recipe

Crispy Potato Pancake and Smoked Salmon Canapés RecipePhoto 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

    How to make it 


  • 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.

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