Potato and Salmon Pancakes with Caviar Recipe
Ingredients
| Russet potatoes | 3 Medium, peeled | |
| Egg yolks | 3 | |
| 2 egg whites, lightly beaten | ||
| Whipping cream | 1/4 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Garlic | 4 Clove (5gm), roasted | |
| Dill | 2 Tablespoon, chopped | |
| Butter | 2 Tablespoon | |
| 1 small jar black caviar | ||
| 12 thin slices lox-style salmon | ||
| Sour cream, for garnish | ||
| 1 small jar salmon caviar | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
After mashing potatoes, cool and then add egg yolks.
Beat egg yolks into mashed potatoes.
Add egg whites and cream and mix well.
Add flour, garlic, and dill.
Add salt and pepper to taste.
The mixture should resemble thick pancake batter.
In a skillet on medium-high heat, melt butter.
Pour 1/4 cup of potato mixture into the skillet as you would in making pancakes.
When pancake is brown on first side, turn over.
Top with 1/2 teaspoon black caviar, and 1 piece of lox, and cook about 1 1/2 minutes longer.
Remove from pan and top with a dollop of sour cream and 1/2 teaspoon salmon caviar.
Beat egg yolks into mashed potatoes.
Add egg whites and cream and mix well.
Add flour, garlic, and dill.
Add salt and pepper to taste.
The mixture should resemble thick pancake batter.
In a skillet on medium-high heat, melt butter.
Pour 1/4 cup of potato mixture into the skillet as you would in making pancakes.
When pancake is brown on first side, turn over.
Top with 1/2 teaspoon black caviar, and 1 piece of lox, and cook about 1 1/2 minutes longer.
Remove from pan and top with a dollop of sour cream and 1/2 teaspoon salmon caviar.
Chef
