- Asiago Potato Pancakes
- 8 large eggs
- 3 tablespoons heavy cream or milk
- 6 tablespoons chopped chives, divided
- 1 tablespoon olive oil
- 4 ounces chopped cold- or hot-smoked salmon
- 1 tablespoon very finely minced shallots
- 1/4 cup crème fraîche or sour cream
- Freshly ground black pepper
How to Make It
Prepare pancakes, cover, and keep warm.
Whisk together eggs, cream, and 3 tablespoons chives.
Heat oil in a nonstick skillet over medium heat. Cook eggs, stirring with a spatula, until they hold together but are still soft. Add smoked salmon, and continue cooking 1 minute, until the eggs are cooked but still moist. If using cold-smoked salmon, remove pan from heat immediately to prevent salmon from overcooking.
Arrange 3 pancakes each on 4 individual serving plates. Spoon the eggs on top. Combine shallots and crème fraîche, and dollop on eggs. Sprinkle with remaining chives and pepper.
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