Potato pancakes with smoked salmon (Saveurs du Canada)(The Maritimes)

 

                    This simple dish deliciously combines the flavor of Prince Edward Island potatoes with that of the sea for our greatest pleasure. It can be served as an appetizer or as a main course, accompanied by a salad.

4 servings

• 4 large potatoes, peeled and grated
• 1 onion, grated
• Salt and pepper
• 45ml flour
• 1 large egg, white and yolk separated
• 30 ml olive oil
• 16 thin slices of smoked salmon
• Sour cream

1. Place the grated potatoes in a large bowl and cover with water; let them rest for 15 minutes, then drain them well; squeeze them to extract all the liquid.
2. Place potatoes in bowl of blender; add onion, salt, pepper and flour, mix well.
3. Add the egg yolk and mix again; Lightly beat the egg white, then fold into the mixture.
4. Shape into small patties; refrigerate 1 hour.
5. Heat half the olive oil in a nonstick skillet over medium heat and cook half the potato pancakes for 5 minutes on each side; salt and pepper.
6. Remove patties from skillet and keep warm in oven; add the remaining oil to the pan and cook the rest of the patties.
7. Roll up the salmon slices and place them on the potato pancakes; serve with sour cream.
8. Sprinkle with chives, if desired.

BON APPÉTIT