Title: Shredded Potato Pancakes with Smoked Salmon
Categories: November 19
Yield: 1 servings

2 lb Russet; (baking) potatoes
1/2 c Vegetable oil
1 lb Thinly sliced smoked salmon
Sour cream as an
-accompaniment

Peel half the potatoes, grate them coarse (preferably in a food processor),
and press them between several thicknesses of paper towel to remove any
excess moisture. In a large heavy skillet heat 1/4 cup of the oil over
moderately high heat until it is hot but not smoking. In a bowl toss the
grated potatoes with salt and pepper to taste, form them into 4 patties,
and in the skillet cook the patties, tamping them down with a spatula, for
5 minutes on each side, or until the pancakes are golden brown and cooked
through. Transfer the pancakes to paper towels to drain and keep them warm
in a 200F. oven. Make 4 more pancakes in the same manner with the remaining
potatoes and oil and serve the pancakes with the smoked salmon and the sour
cream.

Serves 8.

Gourmet November 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.