- 1 medium onion, peeled and cut into 1-inch chunks
- 1 egg
- 6 medium russet potatoes, peeled and diced
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground pepper, or to taste
- 5 to 6 tablespoons all-purpose flour
- Vegetable oil
- 1 bunch chives, cut into 1-inch lengths
- Crème fraîche
- 4 ounces thinly sliced smoked salmon, cut into 1-inch square pieces
Any smoked fish works beautifully in this recipe. And these potato pancakes are great even with only the crème fraîche on top. Make them ahead and reheat until crispy.
Combine the onion and egg in a blender. Process until liquefied. Add two-thirds of the potatoes and blend again, until smooth. Add the remaining potatoes, the salt and the pepper and blend or pulse just until chunky. Pour the mixture into a large bowl. Add the flour and mix thoroughly.
In a large skillet or sauté pan, heat 1Â¼4 inch of vegetable oil over moderately high heat. Drop the pancake batter by tablespoonfuls into oil when the oil begins to simmer. Cook until browned, about 2 minutes per side. (If making the pancakes ahead of time, reheat in a 400-degree oven until crispy, 6 to 8 minutes.)
Top each pancake with a piece of salmon and a dollop of crème fraîche. Garnish with chives and serve.