• Fast
• Staff Favorite

Ingredients

1. 1/2 cup crème fraîche or sour cream
2. 1 teaspoon chopped dill
3. 1 teaspoon fresh lemon juice
4. Kosher salt and freshly ground black pepper
5. 1 tablespoon snipped chives
6. 2 medium baking potatoes (1 pound), peeled
7. 1 small onion
8. 1 large egg, lightly beaten
9. 2 tablespoons all-purpose flour
10. 1/2 teaspoon baking powder
11. 1/2 cup vegetable oil
12. 1/2 pound thinly sliced smoked salmon
13. 2 ounces caviar

Directions

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