3 lg Idaho Potatoes, peeled and
-diced
2 tb Corn starch
2 Whole eggs
4 Egg whites
1/4 c Heavy cream
-Salt and pepper to taste
1 tb Lemon juice
1/4 c Creme fraiche or sour
-cream
6 lg Slices of smoked salmon
1 4- ounce jar of osetra
-caviar (optional)
-dill sprigs for garnish
Cook three large, peeled and diced potatoes in salted water When cooked,
pass potatoes through a food mill or sieve with fine holes. Place puree in
electric mixer with a paddle attachment. Add corn starch to mix thoroughly.
Slowly incorporate eggs and egg whites, then heavy cream. Season with salt
and pepper to taste. Meanwhile, in a small bowl, stir the lemon juice into
the creme fraiche. Set aside. Preheat non-stick skillet over medium heat.
Spoon the pancake mixture into skillet, keeping a round shape (s ilver
dollar size). Cook for 90 seconds, then turn and cook until done. Place
pancakes on plate and serve with one slice of smoked salmon, one tablespoon
of the reserved creme fraiche mixture and a heaping teaspoon of caviar.
Garnish with dill and serve.
(Makes 6 appetizer servings)
From the files of Al Rice, North Pole Alaska. Feb 1994
Yields
1 Servings