Friday, December 31, 2010

Recipe Fridays!

Potato Pancakes with Gravlax and Dill

I usually post sweet recipes, I know, but a few of you might actually be planing a New Year's Eve soiree and still trying to think of appetizer ideas. This sounds absolutely delicious to me. I'm positive you could substitute salmon for gravlax in this recipe; I just like the flavor of salmon better;)


Serves 8 (makes 3 dozen pancakes)
1 small yellow onion (about 5 ounces), peeled and grated on the large holes of a box grater
3 Yukon gold potatoes (about 1 pound), peeled and grated on the large holes of a box grater
1 tablespoon chopped fresh dill, plus sprigs for garnish
1/2 teaspoon salt
Pinch of freshly ground black pepper
1 large egg white
4 ounces gravlax
1/4 cup reduced-fat sour cream
Olive-oil, cooking spray


Preheat oven to 450 degrees. Place grated onion in a fine sieve, and press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.

Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into disks. Bake until golden brown on bottom, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over. Return to oven, and bake until brown on both sides, about 7 minutes more.

Serve pancakes topped with gravlax and a dab of reduced-fat sour cream. Garnish with dill sprigs.

1 comment:

Anonymous said...

Just so you know, gravlax is salmon, it has just been cured.