We owe this recipe to Margaret M. Johnson from the US. She is the author of eleven cookbooks as well as a food and travel writer who contributes to publications like Intermezzo Magazine, Irish Echo Newspaper and Teatime. She also blogs on her website www.irishcook.com.
Makes 12 small potato pancakes
4 large potatoes, cooked and mashed
2 large eggs, beaten
2 tbsp. all-purpose flour
1 tsp. baking powder
Salt and freshly grated black pepper
1/4 - 1/2 cup / 125 - 250 ml whole milk
Butter for frying
1/2 lb./250 g smoked salmon, cut into 24 (1/2-inch/1 cm-wide) strips
1/2 cup/125 ml sour cream or crème fraiche
Fresh chives for garnish
Put the potatoes, eggs, flour, baking powder, salt and pepper in a food processor. Pulse 4-5 times to blend, and then gradually add enough of the milk to make a thick, smooth batter.
Heat a large skillet over medium-high heat. Brush the pan with butter. Drop spoonsful of the batter into the pan and cook for 2-3 minutes on each side, or until browned and heated through. Repeat with additional butter and remaining batter. (Cakes can be served immediately or refrigerated, covered, overnight; reheat in a preheated oven).
To serve, put a spoonful of sour cream or crème fraîche on top of each pancake. Put a piece of rolled salmon on top, sprinkle with pepper, and garnish with chives.