Potato pancakes with smoked salmon


Provides 36 appetizers
This is great for Autumn or Winter Holidays to celebrate Native Americans and First Nations, or Thanksgivings in Canada and the USA. It might even be served on Jewish Arbor Day.
2 Cups peeled, cubed white or red potatoes

1 Cup diced onion

2 Garlic cloves

2 large eggs

2 Tablespoons all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 Cup minced green onions, white and green parts

Vegetable oil for cooking

6 Ounces smoked salmon

1/2 Cup sour cream – use low-fat or non-fat if you wish.

Parsley or chopped green onions for garnish (or chives)

BATTER: Place potatoes, diced onions, garlic, eggs, flour, baking powder, salt, and pepper into a blender or food processor and blend well for 30 seconds toi achieve a grainy texture. Stir in green onions.

Heat 3 Tablespoons oil in a large skillet over high heat and add 2 Tablespoons of the batter; spread to make a pancake 2 inches in diameter. Repeat as many pancakes as fit in the pan without touching. Cook 3 minutes a side or until brown.

 Transfer pancakes to a wire rack and make more pancakes.

Cut salmon into squares that fit the pancakes and place on top.

Place a dollop of sour cream on each and sprinkle with additional green onions or chives.


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