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Potato Pancakes with Smoked Salmon! 

This is a common private party hors d' oeuvres at ON20- its simple, tasty and makes a great presentation.  Be sure to keep these bite size so they are simple to eat.  I serve them on a cake pedestal for a bit more drama.  You can consider adding grated apple or fennel to the potato for more of a "fall flavor".  


  • 1 large russet potato, peeled
  • 3/4 c flour
  • 1 egg, beaten
  • 2 t salt
  • 1 t pepper
  • 9 T canola oil
  • 1 c creme fraiche*
  • 1/2 c chives, chopped
  • smoked salmon


In large bowl, grate entire potato (use a cheese grater and use the setting as if you were shredding cheese).  Add egg, flour, salt and pepper to potato and mix thoroughly (work fast because potato will begin to brown if it sits too long). 


Put 3 T canola oil in frying pan and hart over med high heat.  Using a tablespoon, scoop potato mixture and flatten to form the "pancake" in your hands.  Place in oil.  Repeat this until pan is full.  Flip pancake so that both sides become golden brown.  Remove from heat and let cool on paper towel.  

Continue this process until entire potato mixture is gone.  Yield approx 15-20 potato pancakes (good for 4-5 guests).  

Whip chives into creme fraiche.  

When ready to serve, heat pancakes in 400 degree F oven.  Remove from oven and place smoked salmon on each pancake.  Top each with a dollop of chive creme fraiche.  

* you can find creme fraiche at Whole Foods in the dairy/cheese section. Or, you can make your own by combining 1 c whipping cream and 2 tbsp. buttermilk.  Let stand at room temperature for 24 hours.  

Full Thanksgiving Menu

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