Potato Pancakes with Smoked Salmon
- 1 box instant potato pancake mix
- 1/4 cup chopped Italian parsley
- Salt and freshly ground pepper
- 4 tablespoons extra-virgin olive oil
- 1 cup sour cream
- 1/4 cup diced red onion
- 8 to 16 ounces smoked salmon, sliced thinly
- 1/4 cup chopped fresh dill
Prepare potato pancake mix according to box instructions. Add parsley, salt and pepper, to taste. Heat 2 tablespoons oil in a shallow non-stick pan. When oil is hot, spoon 1/2 potato mixture into pan and shape into large round pancake. Brown on both sides, making sure it gets crispy and golden brown, about 5 minutes on each side. Remove from pan and place on a paper towel to dry. When slightly cooled, spread sour cream on top, sprinkle red onion and lay the smoked salmon nicely on top. Garnish with dill and slice into 8 pieces (like a pizza).
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Bonnie Stoilkovich and Jil La Marca