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Name: Smoked-Salmon and New-Potato Pancakes - Country Living
Prep time: 30 min
Total time: 30 min
Yield: 18
Cuisine: American
Ingredients: 1/3 c Plus 1 T chopped chives; Vegetable oil for frying; 1 1/2 lb New potatoes; 1 c Sour cream; 4 oz Smoked salmon; cut into thin; 1 sm Onion finely chopped; 3 tb All-purpose flour; 1 lg Egg lightly beaten; 1/2 ts Salt; 1/4 ts Black Pepper ground

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INGREDIENTS

1/3 c Plus 1 T chopped chives
Vegetable oil for frying
1 1/2 lb New potatoes
1 c Sour cream
4 oz Smoked salmon; cut into thin
1 sm Onion ; finely chopped
3 tb All-purpose flour
1 lg Egg ; lightly beaten
1/2 ts Salt
1/4 ts Black Pepper ; ground

Pancakes

INSTRUCTIONS

1. Peel potatoes and grate into large bowl. Stir in 1/3 C chives, the onion, egg, flour, salt, and pepper. Set aside 1 T salmon strips; gently mix remaining salmon into potato mixture. 2. Heat oven to 200F. Line a baking sheet with paper towels. In large heavy skillet, heat 1/4 inch oil over medium heat. Drop potato mixture, a heaping tablespoon at a time, into oil and flatten with a slotted pancake turner or spatula. 3. Fry pancakes, several at a time, until golden-about 2 minutes on one side, then about 1 minute on the other. Remove pancakes and drain on paper towels; transfer pancakes to towel-lined baking sheet. Keep pancakes, warm in oven until all have been fried. 4. To serve, spoon about 1 heaping tea- spoon sour cream onto each pancake; top with reserved salmon strips and remaining 1 T chives. Country Living/May/93 Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998

NOTES

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Smoked-Salmon and New-Potato Pancakes - Country Living

1/3 c Plus 1 T chopped chives 
  Vegetable oil for frying 
1 1/2 lb New potatoes 
1 c Sour cream 
4 oz Smoked salmon; cut into thin 
1 sm Onion finely chopped
3 tb All-purpose flour 
1 lg Egg lightly beaten
1/2 ts Salt 
1/4 ts Black Pepper ground

1. Peel potatoes and grate into large bowl. Stir in 1/3 C chives, the  onion, egg, flour, salt, and pepper. Set aside 1 T salmon strips; gently  mix remaining salmon into potato mixture.    2. Heat oven to 200F. Line a baking sheet with paper towels. In large  heavy skillet, heat 1/4 inch oil over medium heat. Drop potato mixture, a  heaping tablespoon at a time, into oil and flatten with a slotted pancake  turner or spatula.    3. Fry pancakes, several at a time, until golden-about 2 minutes on one  side, then about 1 minute on the other. Remove pancakes and drain on paper  towels; transfer pancakes to towel-lined baking sheet. Keep pancakes, warm  in oven until all have been fried.    4. To serve, spoon about 1 heaping tea- spoon sour cream onto each pancake;  top with reserved salmon strips and remaining 1 T chives.    Country Living/May/93    Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998

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Nutrition

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Serving Size: 1 Pancake (65g)
Recipe Makes: 18 Pancakes

Calories: 68
Calories from Fat: 29 (43%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.4g
Cholesterol 16.7mg		5 %
Sodium 30.7mg		1 %
Potassium 187.4mg		5 %
Total Carbohydrate 8.5g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 7.5g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 68

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