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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