Potato Pancakes with Smoked Salmon
Potato Pancakes with Smoked Salmon
Ingredients
2 ounces (60 g) sliced smoked salmon
2 teaspoons (10 ml) kosher salt
Vegetable oil for frying
2 tablespoons (30 ml) flour
1 egg, beaten
1 small yellow onion
1 large russet potato, peeled, cut into 4-inch sections
1 lemon, zested and juiced
2 tablespoons (30 ml) chopped fresh chives
1/3 cup (75 ml) crème fraiche
Step by step
Mixcrème fraiche, chives and 1 tablespoon (15 ml) lemon juice until blended. Cover and refrigerate until ready to use.
Attach Spiralizer attachment to KitchenAid® Stand Mixer. Center one potato piece on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of potato. Place medium bowl under blade to catch spiralized potatoes. Turn stand mixer to speed 4 and process until blade reaches end of potato. Cut potatoes into 3-inch-long pieces; return to bowl and cover with cold water. Repeat with onion; cut into 3-inch-long pieces and place in separate large bowl.
Drain potatoes well. Place potatoes and onions on clean kitchen towel and squeeze out as much liquid as possible by twisting the top and sides tightly.Combine potatoes, onions, egg and flour in large bowl.
Fill large non-stick skillet with enough oil to come ½ inch up the side. Heat oil over medium heat until thermometer registers 350°F. Drop potato mixture into 2 tablespoonful piles, making sure not to crowd the pan. Gently flatten out each pancake with the back of a spoon to about ½-inch thick.
Cook undisturbed 5 to 6 minutes, or until bottoms are golden brown. Flip each pancake; continue cooking an additional 3 to 4 minutes or until golden brown. Drain pancakes on paper towel-lined plate. Continue cooking in batches. Season pancakes with salt.
Divide salmon and crème fraiche mixture evenly among pancakes. Garnish with reserved grated lemon peel.