Smoked salmon with caviar on a crisp potato pancake

• 3 potatoes, peeled and grated
• 1/4 lb. (1 stick) butter, melted
• 1/2 c. sour cream
• 3 shallots, minced
• 5 sprigs fresh dill, chopped
• juice of 1/2 lemon
• smoked salmon, thinly slices
• 1/2 bunch fresh chives, chopped
• olive oil
• 3 oz. caviar (optional)

Season with salt and freshly ground pepper.

Heat 2 nonstick pans over high heat until nearly smoking.

Add 2 teaspoons olive oil to each pan.

Divide potatoes evenly to each pan and shape them into thick pancakes.

Cook for 1 to 2 minutes, then reduce heat.

Saut'e until almost golden brown.

Use a spatula to check the underside of the pancakes.

Turn pancakes over and cook other side until golden.

Remove pancakes from pans and warm in 425 F oven for a few minutes.

To prepare dill cream:

In a bowl, mix together shallots, dill, sour cream, and lemon juice.

Season with salt and pepper.

Mix well.

To serve:

Remove pancakes  from oven.

Spread dill cream over top.

Cover with slices of smoked salmon.

Garnish with caviar and chives.

Cut into desired portions and serve immediately.
 
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