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Potato Pancakes Vonnas with Smoked Salmon and (Osetra) Caviar

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Recipe courtesy of Don Pintabona, Chef, Dani Restaurant, New York City

Yield: Serves 6

Ingredients

• 3 large Idaho potatoes, peeled and diced
• 2 Tbsp Potato starch or corn starch
• 2 Whole eggs
• 4 Egg whites
• 1/4 cup Heavy cream
• 1 Tbsp Lemon juice
• Salt to taste
• Pepper to taste
• 1/4 cup Cream fraiche or sour cream
• 6 large slices Smoked salmon
• 1 4oz jar Osetra caviar (optional)
• Dill sprigs for garnish

Directions

1. To yield 1/2 lb. of Idaho potato puree, cook 3 large, peeled and diced potatoes in salted water. Then cooked thoroughly, pass potatoes through a food mill or sieve with fine holes.
2. Place puree in electric mixer with a paddle attachment; add potato starch to mix thoroughly. Slowly incorporate eggs, then heavy cream. Season with salt and pepper to taste.
3. Meanwhile, in a small bowl, stir the lemon juice into the cram fraiche; set aside.
4. Preheat non-stick skillet over medium heat. Spoon the pancake mixture into the skillet, keeping a round shape (silver dollar size). Cook for 90 seconds then turn and cook until done.
5. To serve, place pancakes on plate and serve with one slice of smoked salmon, one tablespoon of the reserved cream fraiche mixture and a heaping teaspoon of caviar. Garnish with dill and serve