Potato pancakes with smoked salmon are a restaurant-level nosh that’s easy enough for any home cook to prepare. Chef Christine Weissman suggests substituting some of the potatoes with shredded carrots, zucchini or whatever vegetables are in season and on hand. If you don’t have smoked salmon for your potato pancakes, use any smoked fish or a slice of prosciutto; a slice of radish, a cherry tomato or pea shoots are lovely vegetarian options. Tart up the sour cream with scallions, chives or other herbs if you feel like it.
1 pound Idaho potatoes, peeled
1 small onion
3 tablespoons flour
coarse salt and freshly ground black pepper, to taste
3 tablespoons vegetable oil
Smoked salmon or prosciutto and sour cream for topping
Coarsely grate potatoes and onion. Stir together potatoes, onion, eggs and flour in a large bowl. Season with salt and pepper.
Heat 3 tablespoons vegetable oil in a skillet. When hot enough to sputter a drop of water, add the potatoes using a tablespoon to place in skillet. Flatten with a spatula and fry about 5 minutes, or until golden on bottom. Turn and fry second side. Repeat with remaining potato mixture, adding oil as needed.
Remove from skillet and drain on paper towels, To serve, top with smoked salmon or prosciutto and sour cream.