Potato Pancakes Vonnas With Smoked Salmon And Osetra Cavi Recipe
Servings: 1
Ingredients
- 3 lrg Idaho Potatoes, peeled and diced
- 2 Tbsp. Corn starch
- 2 whl Large eggs
- 4 x Egg whites
- 1/4 c. Heavy cream Salt and pepper to taste
- 1 Tbsp. Lemon juice
- 1/4 c. Creme fraiche or possibly lowfat sour cream
- 6 lrg Slices of smoked salmon
- 1 x 4- oz jar of osetra caviar (optional) dill sprigs for garnish
Directions
- Cook three large, peeled and diced potatoes in salted water When cooked, pass potatoes through a food mill or possibly sieve with fine holes. Place puree in electric mixer with a paddle attachment. Add in corn starch to mix thoroughly.
- Slowly incorporate Large eggs and egg whites, then heavy cream. Season with salt and pepper to taste. Meanwhile, in a small bowl, stir the lemon juice into the creme fraiche. Set aside. Preheat non-stick skillet over medium heat.
- Spoon the pancake mix into skillet, keeping a round shape (s ilver dollar size). Cook for 90 seconds, then turn and cook till done. Place pancakes on plate and serve with one slice of smoked salmon, one Tbsp. of the reserved creme fraiche mix and a heaping tsp. of caviar.
- Garnish with dill and serve.
- (Makes 6 appetizer servings)
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