Recipe - Potato Pancakes Vonnas With Smoked Salmon And Osetra Cavi

3 lg Idaho Potatoes, peeled and
minced
2 tablespoon Corn starch
2 Whole eggs
4 Egg whites
One fourth cup Heavy cream
Salt and pepper to taste
1 tablespoon Lemon juice
One fourth cup Creme fraiche or sour
cream
6 lg Slices of smoked salmon
1 4 ounce jar of osetra
caviar (optional)
dill sprigs for garnish

Cook three large, peeled and minced potatoes in salted water When cooked,
pass potatoes through a food mill or sieve with fine holes. Place puree in
electric mixer with a paddle attachment. Add corn starch to mix thoroughly.
Slowly incorporate eggs and egg whites, then heavy cream. Season with salt
and pepper to taste. Meanwhile, in a small bowl, stir the lemon juice into
the creme fraiche. Set aside. Preheat nonstick skillet over medium heat.
Spoon the pancake mixture into skillet, keeping a round shape (s ilver
dollar size). Cook for 90 seconds, then turn and cook until done. Place
pancakes on plate and serve with one slice of smoked salmon, one tablespoon
of the reserved creme fraiche mixture and a heaping teaspoon of caviar.
Garnish with dill and serve.

(Makes 6 appetizer servings)

From the files of Al Rice, North Pole Alaska. Feb 1994 Posted to
MealMaster Recipes List, Digest #167

Date: Sun, 16 Jun 1996 03:05:58 0500

From: mprothro@nwark.com (Michael Prothro)