Potato Pancakes with Smoked Salmon

Makes 16 appetizer servings

Ingredients:

1 pound Washington russet potatoes
1/2 cup finely chopped onion
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground pepper
2 eggs, beaten
vegetable oil, as needed
4 ounces smoked salmon, chopped or sliced
1/2 cup dairy sour cream
2 tablespoons minced chives or green onion

Preparation:

Pare and shred potatoes, squeeze out most of moisture using a
cheesecloth, if necessary.

Combine potatoes and onions, toss with flour. Add salt, pepper and
eggs, mix well.

Lightly oil griddle or non-stick skillet. Portion a heaping tablespoon
of potato mixture onto hot griddle or skillet and spread to about
2-inch round for each pancake. Cook over medium heat about 5 minutes
or until brown on one side. Turn and cook 2 to 5 minutes longer or
until browned on second side.

Keep warm until service. Top each pancake with smoked salmon, sour
cream and chives.


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