RECIPE: Potato Pancakes with Smoked Salmon and Caviar

Chef Andy Floyd 

Potato Pancakes
1 Tbsp butter
½ cup leek, small dice                                                      
½ cup onion small dice                                                    
1 Tbsp butter      
½ cup heavy whipping cream
2 eggs 
¼ tsp nutmeg                                                                   
4 russet potatoes                                                               
Salt and pepper to taste     
Oil to pan fry pancakes                                           
½ lb. smoked salmon slices
½ cup sour cream                                           
1 oz. caviar                                                                             
2 Tbsp. finely chopped chives

Peel the potatoes and place in cold water until ready to shred. In a sauté pan melt butter over low heat and add leeks and onions. Sweat until they are translucent and tender. Set aside.

In a mixing bowl, add heavy whipping cream, eggs and nutmeg and mix together. Add sautéed onions and leeks to mixture.  Using a box grater, shred the potatoes and add to the mixture. Season liberally with salt and pepper. 

In a large sauté pan add oil to about a ¼ in. in the pan.  Heat oil until it starts to shimmer. Using a slotted spoon, scoop a full spoonful of mixture and place in the pan. Using the spoon press the mixture into a pancake.  Repeat with other pancakes until you have about 3 to 4 pancakes in the pan.  Using a fish spatula move the pancakes around to get even browning on the pancakes. When you have a good crust on the one side flip over.  Allow the chef to demo this so that you don’t splatter oil.

Brown the other side of the pancakes and remove from pan and transfer to a paper towel lined sheet pan. Reheat in oven if not serving right away. 

To assemble: place the pretty side of pancake facing up on plate of platter. Lay slices of smoked salmon surface, top with a dollop of sour cream, caviar and sprinkle with chopped chives. Enjoy. Serves 8.