These Chive Potato Pancakes offer a delightful contrast of textures, featuring crispy, golden-brown exteriors and tender, fluffy interiors. The earthy flavor of russet potatoes is brightened by fresh chives and a hint of pepper, creating a savory base that perfectly complements the rich, smoky notes of thinly sliced salmon. Topped with luxurious golden caviar, this dish elevates a classic comfort food into a sophisticated treat. It is an ideal choice for holiday gatherings, dinner parties, or a special weekend brunch. While traditionally associated with Jewish cuisine, these pancakes are universally loved and easy to prepare with standard kitchen tools.
Chive Potato Pancakes With Smoked Salmon & Go
Description
These Chive Potato Pancakes offer a delightful contrast of textures, featuring crispy, golden-brown exteriors and tender, fluffy interiors. The earthy flavor of russet potatoes is brightened by fresh chives and a hint of pepper, creating a savory base that perfectly complements the rich, smoky notes of thinly sliced salmon. Topped with luxurious golden caviar, this dish elevates a classic comfort food into a sophisticated treat. It is an ideal choice for holiday gatherings, dinner parties, or a special weekend brunch. While traditionally associated with Jewish cuisine, these pancakes are universally loved and easy to prepare with standard kitchen tools.Ingredients
Directions
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Peel and cube 2 pounds of russet potatoes and 1 medium onion.
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Preheat the oven to 325&# 194;°F (163ðC) and place two large cookie sheets inside to heat.
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Shred the potatoes and onion in a food processor until finely chopped.
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Transfer the shredded mixture to a large bowl, then return it to the processor bowl to pulse until very fine.
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Place a large strainer over a medium bowl and pour the potato mixture into it.
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Press firmly with the back of a spoon or use cheesecloth to extract as much liquid as possible; reserve the liquid.
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Return the drained potato mixture to the large bowl.
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Mix in 2 tablespoons of matzo meal (or flour), 2 egg yolks, 2 tablespoons of chopped fresh chives, 2 teaspoons of salt, and 1/2 teaspoon of white pepper.
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Let the reserved potato liquid settle for a minute, then pour off the clear liquid, leaving the thick starchy paste at the bottom.
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Stir the starch paste into the potato batter to help bind the pancakes.
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In a separate clean bowl, beat the 2 egg whites until stiff peaks form, then gently fold them into the potato batter.
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Heat 1/3 cup of corn oil in each of two heavy large skillets over medium-high heat.
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Drop heaping tablespoons of batter into the hot oil, spreading each into a 3-inch diameter pancake.
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Cook for about 4 minutes until the bottoms are deep golden brown.
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Flip the pancakes and cook for another 3 minutes until the second side is browned.
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Transfer the cooked pancakes to the heated cookie sheets in the oven to keep warm while you finish frying.
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Repeat the frying process with the remaining batter, adding more oil to the skillets as needed.
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To serve, overlap the warm pancakes on plates.
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Top each serving with thinly sliced smoked salmon and a dollop of golden caviar.
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Sprinkle with remaining fresh chives and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 174.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 13.6mg1%
- Total Carbohydrate 38.6g13%
- Dietary Fiber 5.0g20%
- Sugars 1.8g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
