Ingredients
POTATO PANCAKE
2 medium white potatoes
¼ cup minced leek
2 eggs
3 tbsp flour
2 tsp salt
½ tsp pepper
½ cup canola oil
Peel, then rinse potatoes under cold water. Shred potatoes with a box grater using the medium-size cut. Squeeze out as much excess liquid as possible.
In a medium bowl, combine potatoes and remaining ingredients.
Heat oil in a heavy saucepan over medium-high heat. Once oil is hot, form the potato mixture into ¼-inch-thick, 1.5-inch-wide pancakes. Slowly place in hot oil and fry both sides until golden brown. Remove from oil and place on paper towel to dry.
Allow to cool.
DILL CRÈME
¼ cup sour cream
1 tsp fresh dill
Whisk ingredients in a small mixing bowl
until blended.
To assemble and serve:
Preheat oven to 375 degrees. Cut the
pancakes using a 1-inch round cookie cutter and place on parchment-lined baking tray. Heat in oven for approximately 5 minutes until warm.
Remove pancakes from oven and top with small pieces of smoked salmon. Spoon on a bit of dill crème and garnish with caviar
