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July 18, 2010 / Sarah

National Caviar Day


I’ve never had caviar before so this would have been the perfect day to try it for the first time.  I knew where to find it – the awesome European Food Market we have here.  I went in after work, found it next to the rest of the fish, and then saw the prices.  $45 for 1 ounce for the cheapest?!  Ok, a little (a lot) too spendy for me.  Luckily, this recipe works without the caviar.  It’s meant to be an appetizer, but between the two of us, we made it into a dinner.

Potato Pancakes with Smoked Salmon, Caviar and Dill Cream
From Wolfgang Puck

1/2 cup crème fraîche or sour cream
1 teaspoon chopped dill
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon snipped chives
2 medium baking potatoes (1 pound), peeled
1 small onion
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 cup vegetable oil
1/2 pound thinly sliced smoked salmon
2 ounces caviar

  1. In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve.
  2. In a food processor or on a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry.
  3. In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
  4. In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.
  5. Arrange the potato pancakes on a platter. Serve warm, with the dill cream, smoked salmon and caviar.
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