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These Chive Potato Pancakes offer a delightful contrast of textures, featuring a crisp, golden exterior and a tender, fluffy interior infused with fresh chives. The earthy flavor of the russet potatoes pairs perfectly with the rich, smoky notes of thinly sliced salmon and the briny pop of golden caviar. This elegant yet comforting dish is perfect for holiday brunches, special weekend dinners, or as a sophisticated appetizer for gatherings. While simple ingredients form the base, the result is a restaurant-quality meal that feels indulgent and celebratory. Serve warm for the best experience.
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Chive Potato Pancakes With Smoked Salmon And Caviar
Description
These Chive Potato Pancakes offer a delightful contrast of textures, featuring a crisp, golden exterior and a tender, fluffy interior infused with fresh chives. The earthy flavor of the russet potatoes pairs perfectly with the rich, smoky notes of thinly sliced salmon and the briny pop of golden caviar. This elegant yet comforting dish is perfect for holiday brunches, special weekend dinners, or as a sophisticated appetizer for gatherings. While simple ingredients form the base, the result is a restaurant-quality meal that feels indulgent and celebratory. Serve warm for the best experience.Ingredients
Directions
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Preheat oven to 325&# 194;°F (163ðC) and place two large cookie sheets inside to heat.
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Peel and cube 2 pounds of russet potatoes.
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Finely chop 1 medium onion.
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Shred the potatoes and onion together in a food processor fitted with a shredding disk.
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Transfer the shredded mixture to a large bowl.
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Switch the food processor to the steel blade and return the potato-onion mixture to the bowl.
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Process until the mixture is finely chopped but not pureed.
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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 on the solids with the back of a spoon or spatula 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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Stir in 2 tablespoons matzo meal (or all-purpose flour), 2 egg yolks, 2 tablespoons chopped fresh chives, 2 teaspoons salt, and 1/2 teaspoon white pepper.
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Let the reserved potato liquid sit for a few minutes until the starch settles at the bottom.
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Carefully pour off the clear liquid, leaving the thick starchy paste at the bottom of the bowl.
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Stir the starchy paste into the potato batter.
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In a separate clean bowl, beat the reserved egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the potato batter until just combined.
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Heat 1/3 cup 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, spacing them apart.
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Flatten each pancake with a spatula to about 3 inches in diameter.
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Cook until the bottoms are golden brown and crisp, about 4 minutes.
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Flip the pancakes and cook the second side until golden brown, about 3 minutes.
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Transfer the cooked pancakes to the hot cookie sheets in the oven to keep warm.
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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 hot pancakes on plates.
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Top each stack with thinly sliced smoked salmon.
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Spoon golden caviar over the salmon.
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Sprinkle with the remaining chopped 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.
potato pancakes, latkes, smoked salmon, caviar, chives, russet potatoes, brunch, appetizer, crispy, holiday recipe, comfort food, elegant dinner
