- Portion size 8 servings
- 5 baking potatoes (about 2 1/2 lb/1.25kg)
- 2 onions small, quartered
- 3 eggs
- 3 tablespoons flour
- 3/4 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon oil vegetable, for frying
- 8 oz salmon smoked, sliced
Dill Creme Fraiche:
- 1 cup cream whipping
- 3 tablespoons Yogurt plainÂ Â
- 2 tablespoons lemon juice
- 2 tablespoons dill fresh, chopped
Dill Crème Fraîche:
In bowl, whisk together cream, yogurt and lemon juice. Cover with plastic wrap and refrigerate for 12 hours or until thickened and set. Stir in dill. (Make-ahead: Refrigerate for up to 24 hours. Let stand at room temperature for 30 minutes.)
Peel potatoes, by hand or in food processor using shredder blade, alternately shred onions and potatoes. Transfer to colander. With hands, squeeze out as much moisture as possible. Discard liquid. Transfer to large bowl. Mix in eggs, flour, salt and pepper; let stand for 5 minutes. Pour off any liquid.
In large skillet, heat 1/4-inch (5 mm) oil over high heat until hot but not smoking.
Add scant 1/4 cup mixture per pancake, leaving about 1 inch (2.5 cm) between each; flatten slightly with back of spoon. Fry, turning once, for about 6 minutes or until crisp around edges and golden brown. Transfer to paper towel-lined racks to drain. Remove any overcooked bits from skillet, adding oil as necessary.
Serve warm, topped with smoked salmon and dill cr? fra?e.