Crispy Potato Pancake and Smoked Salmon Canapés
Potatoes make a sophisticated appetizer when transformed into these deliciously crisp pancakes. Top them with sour cream and succulent strips of smoked salmon for a taste sensation.
Number of servings :
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet :
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
- 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.
- Transfer the mixture to a bowl, add the egg, flour, salt, and pepper to taste, and mix well.
- Pour the oil into a frying pan to a depth of about 3/8 in. (2 cm) and heat until it shows a haze.
- 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.
- Remove the pancakes from the pan, drain them on paper towels, and keep them warm in the oven while you cook the remainder.
- 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.