Smoked Salmon on a Warm Potato Pancake with Spring Greens

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Yield: 4 servings

1 recipe Potato Pancake (four 4” cakes) recipe follows
1 recipe Yogurt Dill Sauce (recipe follows)
1 lb Smoked salmon (3-4oz on each cake)
3-4 cups Tender greens (arugula, mizuna, watercress etc.)
To taste Kosher salt and freshly ground black pepper
2 tsp Extra virgin olive oil
4 each Lemon wedges

1. Place one pancake in the center of 4 warm plates. Top with smoked salmon and drizzle sauce over the salmon.
2. Combine the greens in a mixing bowl and toss with salt, pepper and a few drops of extra virgin olive oil.  Place a nice little bouquet of greens in the center of the salmon and serve with a wedge of lemon.

Potato Pancakes
2 each Medium russet potatoes, (about 1 lb.)
½ each Lemon, juice of
¼ cup Flour
¼ cup Greek style yogurt, plain
½ tsp Baking Powder
1 each Large egg, lightly beaten
¼ each Medium yellow onion, peeled and finely chopped
To taste Kosher salt and freshly ground black pepper
1-2 Tbsp Butter

1. Peel and grate the potatoes on the finest holes of a box grater into a large bowl.  Squeeze the lemon juice over the potatoes to keep them from discoloring. Add flour, sour cream, baking powder, egg, onion, salt and pepper to taste and stir well to combine.  Transfer mixture into a sieve set over a bowl and let drain for 10 minutes. 
2. Pre-heat a large electric griddle to about 350 degrees. Scoop out about ½ cup of the potato mixture with your hands and squeeze gently to remove some of the liquid (it should still be very wet). Butter the griddle and form potato mixture into a flat pancake about 4-5” wide.  Repeat, and cook until golden brown, 5-6 minutes per side.   

Yogurt Dill Sauce
½ cup Greek style yogurt, plain
1/4 cup Milk
2 tsp Vodka
1 Tbsp Dill, sliced
1 Tbsp Chives, sliced
To taste Kosher salt and freshly ground black pepper

Whisk together all ingredients in a glass or stainless steel bowl. Refrigerate until ready to use.