Scallion Potato Pancake and Smoked-Salmon Sandwiches

1. 1

   Preheat oven to 450F.

2. 2

   Peel potatoes and coarsely grate in a food processor.

3. 3

   Stir together potatoes and scallions.

4. 4

   Heat 1 tablespoon oil with 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides.

5. 5

   Scoop 3 (1/4-cup) mounds of potato mixture into skillet, flattening with a spatula to form 3 1/2- to 4-inch pancakes.

6. 6

   Reduce heat to moderate and cook, pressing down occasionally on cakes with a metal spatula (to compact cakes and prevent them from breaking when turning), until golden brown and crisp on undersides, 6 to 8 minutes.

7. 7

   Turn cakes over carefully and cook, pressing occasionally, until golden brown and crisp, about 8 minutes more.

8. 8

   Drain on paper towels, then arrange on a large baking sheet.

9. 9

   Make more pancakes in same manner with remaining oil and butter, wiping skillet clean with paper towels between batches.

10. 10

    Reheat cakes in oven 3 to 5 minutes, or until crisp.

11. 11

    Make sandwiches with pancakes, salmon, onion, capers, and creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.