Potato Pancakes With Smoked Salmon, Caviar and Dill Cream Recipe

Directions:

1. In a small bowl, stir the creme fraiche with the dill and lemon juice.
2. Season with salt and black pepper and sprinkle with the chives.
3. Refrigerate until ready to serve.
4. In a food processor or on a box grater, coarsely shred the potatoes and the onion.
5. Transfer to a large, clean kitchen towel and squeeze dry.
6. In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
7. In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering.
8. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round.
9. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes.
10. Flip the pancakes and cook until golden, about 2 minutes longer.
11. Transfer to paper towels to drain.
12. Repeat with the remaining potato mixture; you should have 12 pancakes.
13. Arrange the potato pancakes on a platter.
14. Serve warm, with the dill cream, smoked salmon and caviar.