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1
Put the grated potato in a medium bowl.
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2
With a wooden spoon, stir in the egg, chives, parsley and olives.
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3
Season with salt and pepper, and stir well to combine.
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4
To make large criques, warm 1 1/2 tablespoons of the olive oil in a medium nonstick pan over high heat.
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5
With your fingers, scoop out one half of the potato mixture, squeeze out the excess liquid between your hands and drop in the center of the pan.
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6
Using a fork or spatula, flatten the mixture firmly.
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7
Cook the crique over low to medium heat for about 6 to 8 minutes, until golden brown.
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8
Flip and cook for an additional 3 to 4 minutes, or until the exterior is crisp and golden brown and the interior is tender.
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9
Repeat using the remaining olive oil and potato mixture.
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10
To make small criques, lightly brush the insides of three 3 1/2-inch-diameter ring molds with olive oil.
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11
Heat the pan with additional oil, and place the molds into the pan.
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12
Squeeze the excess liquid out of the potato mixture between your hands, and place 1 1/2 tablespoons inside each ring.
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13
Proceed as above, cooking for 3 to 4 minutes on the first side.
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14
Using tongs, remove the molds from the criques and gently press with a spatula.
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15
Flip and cook for an additional 1 to 2 minutes, or until the exterior is crisp and golden brown and the interior is tender.
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16
Set the criques aside.
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17
Repeat until remaining olive oil and potato mixture are used up.
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18
To serve, sprinkle the criques with salt and top with a dollop of sour cream.
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19
Place a small mound of the smoked salmon on top, and drizzle some of the lemon juice over the salmon.
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20
Sprinkle with the lemon zest, chives and black olives, and season with pepper.
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21
Garnish with parsley, and drizzle some olive oil around the plate.
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22
Serve immediately.
