Yield: 1 Servings

3 lg Idaho Potatoes, peeled and

-diced

2 tb Corn starch

2 Whole eggs

4 Egg whites

1/4 c Heavy cream

-Salt and pepper to taste

1 tb Lemon juice

1/4 c Creme fraiche or sour

-cream

6 lg Slices of smoked salmon

1 4- ounce jar of osetra

-caviar (optional)

-dill sprigs for garnish

Cook three large, peeled and diced potatoes in salted water When

cooked, pass potatoes through a food mill or sieve with fine holes.

Place puree in electric mixer with a paddle attachment. Add corn

starch to mix thoroughly. Slowly incorporate eggs and egg whites,

then heavy cream. Season with salt and pepper to taste. Meanwhile,

in

a small bowl, stir the lemon juice into the creme fraiche. Set

aside.

Preheat non-stick skillet over medium heat. Spoon the pancake

mixture

into skillet, keeping a round shape (s ilver dollar size). Cook for

90 seconds, then turn and cook until done. Place pancakes on plate

and serve with one slice of smoked salmon, one tablespoon of the

reserved creme fraiche mixture and a heaping teaspoon of caviar.

Garnish with dill and serve.

(Makes 6 appetizer servings)

Pancake Recipes
National Pancake Day