Potato pancakes w/ Smoked Salmon and Dill Creme Fraiche

Yield- 3 Servings 

Ingredients 

Creme fraiche 1/2 C

Dill, chopped 1 tsp

Lemon juice 1 tsp

Chives, sliced 1T

Baking potatoes 2 ea. (1lb)

Onion, white, sliced 1 ea. (small)

Egg, beaten 1 ea

All purpose flour 2T

Baking powder 1/2 tsp

Vegetable oil 1/2 C

Smoked salmon, sliced 1/2 lb

Rosemary, fried 3 T

Method of Prep

1. In a small bowl, stir the creme fraiche with the dill and lemon juice. Season with salt and black pepper and sprinkle with chives. Refrigerate until ready to serve. 

2. In a food processor or on a box grater, crossly shred the potatoes and the onion. transfer to a large and clean kitchen towel and squeeze to strain all the liquid and dry.

3. In a medium bowl, mix the shredded potatoes and onion with the egg, four, baking powder, and a pinch of salt and pepper.

4. In a large nonstick skillet or on a griddle, heat the veg. oil until shimmering. Drop 2 T of the potato mixture into the skillet and flatten with the back of a spoon to make a 3in round. make about 5 more pancakes and cook over moderately high heat until golden brown on the bottom. About 4 minutes. Flip the pancakes and cook until golden, about 2 min. longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture, you should have 12 pancakes. 

5. Serve while warm with the creme fraiche as a dipping sauce. Enjoy!