Apple Potato Pancakes with Nova Scotia Smoked Salmon

Apple Potato Pancakes with Nova Scotia Smoked Salmon
NOVA S C OT I A , C A N A DA

serves 8

11⁄2 pounds [675 g] russet potatoes, peeled and cut in half or to fit
into the feed tube of a food processor
1 large onion
2 small tart apples, peeled, cored, and quartered
1 egg
1 egg yolk
2 scallions, white parts only, finely sliced
2 tablespoons [30 mL] fresh dill, coarsely chopped
1 teaspoon [5 mL] salt
1⁄4 to 1⁄2 cup [60 to 120 mL] all-purpose flour
Vegetable oil, for frying
8 ounces [225 g] Nova Scotia smoked salmon
1 cup [240 mL] crème fraîche

A D V A N C E P R E PA R AT I O N
1. All advance preparation may be found in the ingredient list.

P R E PA R AT I O N O F T H E B AT T E R
2. Coarsely grate the potatoes, onion, and apples together, using
the feed tube of a food processor fitted with a grating disc. Toss
together and place in the center of a piece of cheesecloth. Form
a bundle and squeeze out as much liquid as possible. The more
liquid removed, the crisper the pancakes will be.
3. Add the egg and the egg yolk to the drained potato mixture
and stir in the scallions, dill, and salt. Add enough flour to
form a smooth, thick batter.

C O O K I N G M E T H O D
4. Heat some vegetable oil in a heavy skillet. Fry 1⁄4-cup [60-mL]
portions of batter in the hot oil, about 2 minutes per side, or
until golden and crisp. Drain on paper towels and keep warm.
5. Serve 2 pancakes per person, topped with 1-ounce [30-g]
rosettes of smoked salmon. Place 2 tablespoons [30 mL] of
crème fraîche at the side.