Potato Pancakes with Smoked Salmon
1 1/4 pound small baking potatoes
1/2 cup all-purpose flour
1/2 small yellow onion, grated
salt and pepper
1 egg, lightly beaten
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup sour cream
6 ounces smoked salmon
1 tablespoon chives, finely snipped
Bring a pan of lightly salted water to a boil. Add the potatoes and cook until almost tender, about 10 minutes. Drain in a colander and rinse under cold running water to stop the cooking. Drain well and pat dry with paper towels. Using the largest holes of a box grater, grate the potatoes into a large bowl. Add the flour, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and combine well with fork. Stir in the egg. With lightly floured hands, form the mixture into 24 walnut-sized balls, rolling them between your palms, then flatten into patties.
In a small bowl, combine the olive oil and butter. Place a large frying pan over medium heat and brush generously with the butter mixture. Working in batches, cook the pancakes until golden and crisp, 4-5 minutes per side. Transfer to a paper towel- lined plate. Top each pancake with a dollop of sour cream and a few slivers of smoked salmon. Arrange of a serving platter; sprinkle with chives.
By my calculations – per piece Calories: 63, Total Fat: 3.4g, Sat. Fat: 1.7g, Carb: 5.7g, Fiber 0.5g, Protein: 2.4g