Chive Potato Pancakes With Smoked Salmon

Recipe Ingredients

2 lbs	908g / 32oz	Russet potatoes - peeled and
1 lb	454g / 16oz	Onion - cut into chunks (medium)
2 tablespoons	30ml	Matzo meal - or all-purpose
2		Eggs - separated
4 tablespoons	60ml	Fresh chives - chopped
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	White pepper
2/3 cup	157ml	Corn oil - for frying
6 oz	170g	Smoked salmon - thinly sliced
3 oz	85g	Golden caviar

Recipe Instructions

Preheat oven to 325F Place 2 large cookie sheets in oven to heat.

Shred potatoes and onion in a food processor. Transfer contents of work bowl to a large bowl. Insert steel blade in processor. Return potato-onion mixture to work bowl and process until finely chopped. Set large strainer over medium bowl. Place potato and onion mixture in strainer and press firmly to extract liquids; reserve liquids. Return potato mixture to large bowl.

Mix in matzo meal, egg yolks, 2 tablespoon chives, salt and pepper. Pour clear portion off reserved potato liquids, leaving thick paste at bottom of bowl. Add paste to potato batter. Beat egg whites until stiff but not dry; fold into batter.

Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high heat. Drop 1 heaping tablespoon potato batter per pancake into hot oil; spread each to 3" diameter.

Cook pancakes until bottoms are brown, about 4 minutes. Turn and cook until second sides are brown, about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat with remaining batter, adding more oil to skillet as necessary.

Overlap pancakes on plates. Garnish with smoked salmon and caviar. Sprinkle with chives and serve.

Source:
"The Coyote Cafe Cookbook" by Mark Miller

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