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Potato Pancakes with Salmon

Photo: Peter Frank Edwards; Styling: Ginny Branch

 

Hands-on time 35 mins
Total time 35 mins
Yield

Serves 16 (serving size: 2 pancakes, 1/4 ounce salmon, and about 1 3/4 teaspoons sour cream mixture)

Serve pancakes with a dollop of applesauce in place of the fish for a fast meat-free option.

Ingredients

  • 1/2 cup reduced-fat sour cream
  • 1 teaspoon freshly grated lemon rind
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 cups leftover mashed potatoes (about 15 ounces)
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 1 egg
  • 1 egg white, beaten
  • 1/2 small yellow onion, minced
  • 2 tablespoons safflower oil, divided
  • 1/4 pound thinly sliced smoked salmon, torn into bite-sized pieces
  • 1 to 2 tablespoons chopped fresh chives

Nutrition Information

  • calories 81
  • fat 4 g
  • satfat 1.3 g
  • monofat 0.6 g
  • polyfat 1.4 g
  • protein 3 g
  • carbohydrate 8 g
  • fiber 1 g
  • cholesterol 21 mg
  • iron 0.0 mg
  • sodium 187 mg
  • calcium 33 mg

How to Make It

  1. Preheat oven to 200°. Place a wire rack on a baking sheet.

  2. Combine sour cream, lemon rind, and 1/4 teaspoon pepper in a small bowl. Cover and chill.

  3. Combine potatoes, flour, baking powder, remaining 1/4 teaspoon pepper, salt, egg, egg white, and onion in a medium bowl. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil; swirl to coat. Scoop about 1 1/2 tablespoons potato batter per pancake onto hot pan, for a total of 8 pancakes; flatten each slightly. Cook pancakes 2 to 3 minutes on each side or until golden brown. Place pancakes on rack on baking sheet; place in oven to keep warm. Repeat procedure in 3 more batches with remaining oil and remaining potato batter. Top pancakes with sour cream mixture, salmon, and chives.