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1
In a large saucepan, melt the butter over medium-high heat.
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2
Add the onions and cook until soft, about 3 minutes.
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3
Add the garlic, and cook, stirring, for 30 seconds.
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4
Add the potatoes, marjoram, salt, and pepper, and cook, stirring, for 1 minute.
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5
Add the stock and bring to a boil.
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6
Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.
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7
Add the watercress and cook until the potatoes are tender, about 10 minutes.
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8
Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor or blender.
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9
Add the cream and return to medium heat.
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10
Cook, stirring occasionally, until heated through, adding more cream, if a thinner soup is desired.
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11
Adjust seasoning, to taste.
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12
Drape each potato pancake wedge with a slice of smoked salmon, topped with 2 teaspoons of sour cream, and 1/2 teaspoon of salmon caviar.
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13
Serve with soup.
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14
Grate the potatoes and squeeze between towels to dry.
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15
Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
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16
Toss the potatoes lightly with salt and pepper and add in batches to the skillet, pressing down with a spatula to form a cake.
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17
As the potato cake starts to crust on the bottom, cover, and cook over medium-low heat until brown and crusty on the bottom, about 7 to 10 minutes.
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18
Flip the potato cake and add the remaining oil to the pan.
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19
Cook until the cake is brown on the second side and cooked through, about 5 minutes.
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20
Remove from the pan and cut into 6 wedges.
