Potato Pancakes with Salmon and Creme Fraiche
Ingredients:
2 Large Russet Potatoes (Peeled)
1/2 Onion
4 Scallions (sliced thin on a bias)
1/3 Cup minced Shallot
3 T Chickpea Flour
1 1/2 tsps Salt
1/2 Teaspoon Black Pepper
1 Cup Creme Fraiche
3/4 Pound Smoked Salmon (Lox) (sliced thin)
Directions:
1. In a food processor fitted with a shredder blade, shred your potatoes and onion (if you don't have a food processor you can use a cheese grater). Place in a large bowl and mix in your scallions, shallots, chickpea flour, salt and pepper. Incorporate completely.
2. Heat up a large non-stick skillet with enough Canola Oil just to coat the bottom. Once the oil is hot, take a small handful of your potato mixture, form a 1/2" thick patty in your hand and place in the oil. Fry on both sides til golden brown, remove and let drain on a paper towel. Season the tops with a little pinch of salt.
3. Continue this process until all your potato mixture is used up.*Note: You can make these ahead of time and then just pop them in the oven at 350 degrees for about 15 minutes to warm them back up!
4. When ready to serve top the potato pancakes with some Crème Fraîche and Smoked Salmon.