Potato Pancakes with Smoked Salmon, Kesong Puti, and Dill Sauce

A light appetizer of smoked salmon drizzled with an tangy dill sauce.


December 9, 2009 | By Ed Bugia of Pino Resto and Bar
Potato Pancakes with Smoked Salmon, Kesong Puti, and Dill Sauce
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at a glance

Main Ingredient

Potato

Type

Appetizers

Preparation Time

00:00:00


Date Published

December 9, 2009

Impress your party guests with this sophisticated appetizer that's a cinch to do.

 

4 large potatoes,
      peeled, boiled and mashed
1 tablespoon honey
1 tablespoon mustard
2 tablespoons sour cream
1 tablespoon chopped dill
3 eggs lightly beaten
3 scallion leaves thinly sliced
4 tablespoons flour
salt and pepper to taste
1 cup vegetable oil for frying
2 tablespoons melted butter
2 tablespoons capers, drained
50g store-bought smoked salmon
30g kesong puti, diced

 

Mix together honey, mustard, sour cream, and dill. Chill and set aside.

2
  Mix potatoes, eggs, scallions, flour, salt and pepper into a light batter.

3
  Ladle into a shallow non-stick pan pancake style and fry in melted butter until golden on both sides.

Fry capers in oil until crispy.

5
  Layer smoked salmon on top of potato pancakes.

Drizzle with dill sauce and top with kesong puti, capers and, extra sliced scallions.

 



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