Potato Pancakes With Smoked Salmon, Caviar and Dill Cream

1. 1

   In a small bowl, stir the creme fraiche with the dill and lemon juice.

2. 2

   Season with salt and black pepper and sprinkle with the chives.

3. 3

   Refrigerate until ready to serve.

4. 4

   In a food processor or on a box grater, coarsely shred the potatoes and the onion.

5. 5

   Transfer to a large, clean kitchen towel and squeeze dry.

6. 6

   In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.

7. 7

   In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering.

8. 8

   Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round.

9. 9

   Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes.

10. 10

    Flip the pancakes and cook until golden, about 2 minutes longer.

11. 11

    Transfer to paper towels to drain.

12. 12

    Repeat with the remaining potato mixture; you should have 12 pancakes.

13. 13

    Arrange the potato pancakes on a platter.

14. 14

    Serve warm, with the dill cream, smoked salmon and caviar.

* Per serving · 4 servings · Values may vary.