Smoked-Salmon

&

Potato Pancakes

with

Dill Crème Fraiche

Let's talk about potatoes for just a second, k?

Ah yes, the humble spud, did you know it's one of the healthiest of tubers?

While its skin is high in fibre, the pulp is loaded with vitamin C, copper and potassium.

One baked potato, which weighs in at a mere 100 calories, also delivers a shot of B6, used by the body for everything from building DNA to dealing with stress.

While Europeans initially refused to eat them because they weren't mentioned in the Bible, potatoes are now the world's most widely consumed comfort food, deserving their Latin name Solanum tuberosum, or soothing tuber.

Sooooo...to increase your intakes how about trying;

Smoked-Salmon, Potato Pancakes with Dill Crème Fraiche.

Sounds like a good plan to me, so we'll just get into it.

Ingredients;

5 potato, baking, (about 2 1/2 pounds).

2 onion, small, quartered.

3 eggs.

3 Tbsp flour.

3/4 tsp. salt.

1/4 tsp. pepper.

1 tsp. oil, vegetable, for frying.

8 oz. salmon, smoked, sliced.

Dill Crème Fraiche;

1 c. cream, whipping.

3 Tbsp yogurt, plain.

2 Tbsp lemon, juice.

2 Tbsp dill, fresh, chopped.

Preparation;

Dill Crème Fraîche:

In bowl, whisk together cream, yogurt and lemon juice.

Cover with plastic wrap and refrigerate for 12 hours or until thickened and set.

Stir in dill.

(Make-ahead: Refrigerate for up to 24 hours. Let stand at room temperature for 30 minutes.)

Peel potatoes, by hand or in food processor using shredder blade, alternately shred onions and potatoes.

Transfer to colander.

With hands, squeeze out as much moisture as possible.

Discard liquid.

Transfer to large bowl.

Mix in eggs, flour, salt and pepper; let stand for 5 minutes.

Pour off any liquid.

In large skillet, heat 1/4-inch (5 mm) oil over high heat until hot but not smoking.

Add scant 1/4 cup mixture per pancake, leaving about 1 inch (2.5 cm) between each and flatten slightly with back of spoon.

Fry, turning once, for about 6 minutes or until crisp around edges and golden brown.

Transfer to paper towel-lined racks to drain.

Remove any overcooked bits from skillet, adding oil as necessary.

Serve warm, topped with smoked-salmon and dill crème fraîche.

Seriously, we've had these and they're good!

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