Austrian Potato Pancakes With Smoked Salmon

Step 1: Using the large holes of a box grater/shredder, or the grating disk on a food processor, shred the potatoes into a mixing bowl.

Step 2: Grate in the onion.

Step 3: Line a large bowl with a clean kitchen towel.

Step 4: Transfer the mixture to the towel-lined bowl, twist the towel around it and squeeze out as much liquid as you can (alternatively you can pick the mixture up by handfuls and squeeze dry). Transfer to another bowl.

Step 5: Add the egg, flour, baking powder, salt, and pepper. Stir with a fork until well blended.

Step 6: Heat about 1/4 inch of oil in a large, heavy skillet or in an electric fryer set at 350 degrees F until it ripples and feels quite hot when you hold your hand over it.

Step 7: With a metal tablespoon, carefully place a spoonful of the mixture into the hot oil.

Step 8: Press down on the mixture with an offset spatula to form an evenly thick pancake about 3 inches in diameter.

Step 9: Add more spoonfuls, taking care not to overcrowd the skillet.

Step 10: Cook the pancakes until golden brown, 2 to 3 minutes per side, turning them over carefully with a slotted metal spatula.

Step 11: Transfer to a tray or platter lined with paper towels to drain. Continue with the remaining mixture.

Step 12: If not serving right away, allow to cool completely. When ready to serve, preheat the oven to 400 degrees F.

Step 13: Place the potatoes on a baking sheet and heat in the oven until crisp, about 10 minutes.

Step 14: In a small bowl, stir together the crème fraîche or sour cream and dill.

Step 15: Season to taste with lemon juice, salt, and pepper.

Step 16: To serve, transfer the hot potato pancakes to a platter. Spoon a small dollop of the crème fraîche mixture onto each pancake and top with flakes of salmon or

Step 17: Fish of choice and serve immediately.

Step 18: Makes 12-14 latkes